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Cauliflower and Potato Soup with Crispy Herby Gnocchi
by @plantbased.traveler
You will need:
3 medium leeks
1 small head of cauliflower
2 medium russet potatoes
2 celery stalks
1 small sweet onion
3 garlic cloves
1 heaping tbsp vegan butter
4 cups vegetable broth
Salt and (white) pepper to taste
Plus:
1 package potato gnocchi (500g)
A handful of mixed herbs, chopped
(I used parsley, chives, German thyme)
1 tbsp olive oil (or vegan butter)
Optional:
A sprinkle of vegan mozzarella shreds
Method:
Discard the outer layer of the leeks, as well as the dark green parts. Thinly slice it and add it to a bowl with water.
After 5 minutes, drain, rinse, and set aside.
Cut cauliflower into florets, and wash them thoroughly.
Roughly chop peeled potatoes and celery, and dice onion and garlic.
Heat up vegan butter and sauté onion until translucent, then add leek, celery and garlic, and sauté for 5 more minutes.
Add cauliflower, potato, and broth.
Bring soup to a boil, and simmer for 20 minutes.
Heat up oil or butter in a pan, and fry gnocchi until the start to turn golden and crispy. If using, add mozzarella, and toss until melted. Turn off the heat, and add chopped herbs.
Transfer soup to a blender, and mix until smooth and creamy.
Season to taste with salt and (white) pepper.
Top with gnocchi, some more herbs, and enjoy!
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