Description
A delicious creamy soup with a huge variety of plants for every taste. Rich, comforting, and packed with wholesome ingredients, this Tuscan-inspired recipe is perfect for any night of the week.
Ingredients
5 cloves garlic, minced
1 yellow onion, diced
1 leek, chopped
1 large sweet potato, peeled and diced
5 sun dried tomatoes, chopped
1 tbsp tomato paste
2 tbsp paprika
1 tbsp dried parsley
1 tsp dried thyme
1 tsp salt
5 cups vegetable broth
1 can chickpeas, drained and rinsed
16 oz potato gnocchi or 1½ cups large pasta shells
1½ cups cashew cream or coconut milk
½ lemon, juiced (optional)
1 large handful kale, chopped
Instructions
1. In a pot over medium heat, add the yellow onion, leek, sweet potato, sun dried tomatoes and garlic.
2. Saute until the sweet potato is softened slightly, approximately 6 minutes.
3. Add the tomato paste, paprika, parsley, dried thyme and salt. Stir to combine.
4. Pour in the vegetable broth and add the chickpeas. Bring the mixture to a boil.
5. Reduce heat to a simmer, cover, and cook for 10 minutes.
6. Add the gnocchi or pasta shells, and cook until al dente.
7. Stir in the cashew cream or coconut milk, lemon juice (if using), and chopped kale.
8. Cook until the kale is wilted and everything is heated through.
9. Taste and adjust seasoning as needed. Serve hot.
Notes
Cashew cream gives this soup a luxuriously creamy texture, but coconut milk can be used for a nut-free version. Add a pinch of red pepper flakes for a touch of heat, or top with fresh herbs for a burst of freshness.