Turmeric & Gnocchi Soup

Colorful soup is perfect for a cozy night in after a long day at work or if you're feeling a little under the weather and need a boost. 

Y'all it's SNOWING in Texas! Unfortunately, the flurries seem like they're bypassing Austin, but it's still freezing outside. Luckily for me, I'm still on winter break from law school which means I don't technically have to leave the house for the next week except to walk the fur babies. So right now, my days are spent huddled under blankets with a mug of tea as I binge watch HGTV (aka Property Brothers take New Orleans). However, a girl can't live on tea alone, so I created this tasty Turmeric & Gnocchi Soup to get me through the cold front. Turmeric has many amazing qualities that are great for your health, so it seemed only natural to include it in a winter soup. I included about a tablespoon in mine, but you are welcome to add more if it floats your fancy!

Yields roughly 2 servings
2  cups of chopped carrots
2 cups of yellow potatoes
2 bouillon cubes
4 cups of water
1 tbsp turmeric
1 tsp garlic powder
1 tsp onion powder
1/4 cup nutritional yeast
2 cups of cashew milk (I use the 25 calorie original flavor)
1 500 gram package of gnocchi
toppings of parsley & red pepper are optional

1. Whisk together water and bouillon cubes in a large pot. Toss in the carrots and potatoes and bring the water to a boil on high until soft (roughly 20-25 minutes).
2. Allow the potatoes and carrots to cool for 10 minutes before tossing them into the blender along with the water you used to boil them in. Add in seasoning, nutritional yeast, and cashew milk. Blend on high until smooth.
3. Transfer the soup back into the pot and bring it to a boil. Add in the gnocchi and allow it to cook for 3-5 minutes or until soft and cooked all the way through.
4. Remove from the heat and serve warm.


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