I don’t really want to rush time along, but this year winter has rudely muscled its way into spring and I’m aching for sunshine and warm temperatures. This see-sawing act (hot…cold…hot…cold) is getting tiresome.
Because of the lingering chilliness, my stomach is still craving comforting stews and soups. This one is particularly satisfying. I’ve based this rich recipe on an Olive Garden concoction – except mine gets its creaminess from pureed white beans – not from cream. The gnocchis are homemade with sweet potatoes rather than white potatoes, but you could use store-bought. Just make sure they’re vegan.
GIVEAWAY UPDATES:
If you’re into sprouts and you haven’t yet done so, please visit the Virtual Vegan Potluck blog and enter to win a bag of broccoli sprouting seeds from VVP sponsor Todd’s Seeds! Todd has also created a 20% discount for anyone to use when ordering sprouts or sprouting seeds from his site. For deets, head over to the VVP blog.
Also – I’m giving away three bottles of Kretschmer Wheat Germ on both of my Facebook pages – An Unrefined Vegan and Virtual Vegan Potluck. All you have to do is leave a comment on my Almond Butter Maple Granola photo(s). I’ll be selecting a winner (of all three bottles) on Monday.
- 1 large onion, chopped
- 1 1/2 cups carrots, sliced
- 1 cup celery, sliced
- 2 cloves garlic, minced
- 1 tsp. dried thyme
- 8-ounces mushrooms, sliced
- 2 cups seitan, cubed
- 3 cups seitan-cooking broth + 7 cups water OR 4 cups vegetable broth+6 cups water
- 4 cups fresh kale, chopped
- 1 15-ounce can great northern beans, rinsed, drained and pureed
- 2 cups sweet potato gnocchi, cooked and drained
- ground black pepper, to taste
- In a large pot, saute the onions, celery and carrots in a splash of water, vegetable broth or Bragg Liquid Aminos until tender. Stir in the garlic, thyme, mushrooms and seietan and cook for another 5 minutes or so.
- Pour in the 10 cups broth/water and bring to a boil. Turn down the heat and simmer for 30 minutes, or until veggies are very tender. Stir in the kale, pureed beans, and gnocchi and cook until the kale is tender. Taste and adjust seasonings.
Oh yes, you have reminded me of the joys of seitan….. with the husband having recently gone vegan, I KNOW he would LOVE this dish….. plus we are heading into Winter and this seems so warming & comforting. As always, bravo!
Oh seitan would be perfect for Viper! It really is kind of crazy how meaty it is.
Oh, this soup sounds so hearty and delicious! I love gnocchi, but I’ve never considered putting it in a soup before. This sounds like one that would really stick to your ribs. Plus, kale and sweet potatoes are always great together.
You wouldn’t believe (well, you probably would) all of the bad stuff in the Olive Garden version. It’s like they tried to make it as unhealthy as possible.
That seems to be their standard!
gosh that looks lovely! We’ve had a cool blast of air down my way lately, so this soup would be perfect!
Dang these cold blasts!! I love soup and all, but c’mon :-)!
It’s the same over here with the weather, only it’s not hot and cold, it’s vaguely warm and then cold again. We had hailstones today and it’s nearly May! Definitely a good excuse for more comfort food like this.
Right – vaguely warm – that’s kinda what is happening here, too. We’re back to gray clouds today and little bouts of rain. Spring.
This sounds much better than the OG version! I hate that the days are still cooler, but that does mean more soup!! However I had two days in a row of sunshine! YAHOO!
The Olive Garden version was frightening. Death in a bowl.
This is gorgeous! ♥
Hello, my dear! Why, thank you!
BTW, I’m excited for you to come out w/ your baking soda-free creme. I need it!
I love the gnocchi addition! Looks amazing…creamy soups when it’s cold are the bomb.
Kel was not thrilled w/ the gnocchi in the soup – he thought they were too big. Mini gnocchi??
Minocchi? 😉
I think you have something there! I like it!
Gnocchi, oh gnocchi how I love you. And in soup? You are my sunshine! Thanks!
Little sweet potato sunshines!
Reblogged this on A Random Harvest and commented:
For the vegan in autumn . . . thanks to An Unrefined Vegan.
Pingback: Creamy Chik’n Soup with Sweet Potato Gnocchi & Kale | Vegan Today
Oh yum, this soup looks so hearty and satisfying! I hope you get warm temperatures that stick around soon!
Today is a perfect example – it’s going to 82 degrees!! In a few days it’ll be back down to the 50s.
Cold again today after delightful weather over the weekend. Blasted spring. This soup would totally fit the bill today.
Yesterday it was in the 80s, today in the 80s and then BOOM – the cold returns. Crazy!
LAME!
Still gotta make your sweet potato gnocchi, that stuff is seriously calling my name.
“Somer….Sooooomer! It’s me, S. P. Gnocchi!”
Get in my belly!
Exactly!
Pingback: Vegan Sweet Potato Gnocchi