This vegan soup is luxuriously creamy without the unhealthy fat of traditional cream-based soups. The pureed cauliflower and basil creates this wonderful texture. You can even leave out the gnocchis for a lighter, delicious side dish. Recipe and image via The PPK.
Ingredients:
2 teaspoons olive oil
3 cloves garlic, minced
1 small head cauliflower (about a pound), leaves removed, cut into florets
4 cups vegetable broth, divided
1/2 teaspoon salt
Big pinch dried thyme
Lots of fresh black pepper
1 tablespoon arrowroot or cornstarch
1 cup loosely packed basil leaves, plus a little extra for garnish
8 oz frozen gnocchi, partially thawed (leave on the counter for 30 minutes or so)
1 15 oz can navy beans, rinsed and drained
1 small bunch swiss chard, stems discarded, leaves torn into bite-sized pieces
For preparation instructions, click here.
