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Gnocchi pearl oyster mushroom soup

Gnocchi and Pearl Oyster Mushroom Soup | Vegan Recipe

This comforting gnocchi and pearl oyster mushroom soup is so delicious and nourishing. And it's really easy to prepare. The ingredients are also simple and quite affordable.
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course dinner, lunch
Cuisine General
Servings 6 servings

Ingredients
  

  • 1 large onion diced
  • 4-5 garlic cloves minced
  • 200 ml water (to sauté garlic and onion) or 2 tbsp oil
  • 300 g carrots julienne cut
  • 400 g apio cut into 1-2 cm pieces
  • 500 g pearl oyster mushrooms broken into stripes
  • 300 ml water or vegetable stock
  • tsp dry thyme
  • tsp dry basil
  • 1 tsp ground black pepper or to taste
  • 1 tbsp salt or to taste
  • 900 ml soy milk unsweetened
  • 300 g gnocchi
  • 1 tbsp cornstarch optional
  • ¼ tsp ground nutmeg optional
  • 180 g spinach

Instructions
 

  • Combine cornstarch with 2 tbsp of water into a small bowl and set aside;
  • Put onion, garlic, and 200 ml water in a large pot and sauté over medium heat for 3-4 minutes; stir continuously and add more water if needed;
  • Add carrots, apio, mushrooms, dried herbs, salt, pepper, and 300 ml water, cover with a lid and let the soup simmer over medium heat for 25-30 minutes;
  • Pour in soy milk, add gnocchi and ground nutmeg, stir well and bring to a boiling point;
  • Stir in the cornstarch mixture and simmer for 2-3 minutes, until the soup thickens a little;
  • Fold in the spinach and turn off the heat.
Keyword gnocchi soup, pearl oyster mushroom soup, vegan soup recipe