← Nouns Cooking · Soup Pot

Ingredients

• 2 tbsp Olive oil
• ½ Onion, chopped
• 2 celery sticks, chopped
• 1 Carrot, cut into thin matchsticks
• 2 cloves Garlic, grated
• 1 tbsp fresh thyme leaves
• 600 ml vegetable stock
• 200 ml Milk
• 150 ml single cream
• 500 g shop-bought potato gnocchi
• 1 tsp Dijon mustard
• 100 g baby spinach
• grated parmesan, to serve (optional)
• 1 pinch Chilli flakes (optional)
• Salt
• Black pepper

Method

1. Heat the oil in a large pot over medium heat. Add the onion, celery and carrot with a pinch of salt and cook for 6–8 min, until soft.
2. Stir in the garlic and thyme for 1 minute.
3. Pour in the stock, milk and cream and bring to a gentle simmer; do not let it boil hard.
4. Add the gnocchi and simmer for 3–4 min, until they puff up and float. Stir gently so they do not stick together.
5. Stir in the mustard and spinach until the leaves wilt, then season well. Serve with parmesan and a pinch of chilli flakes.

Tips

• Gnocchi thicken the soup as it stands; add a splash of stock when reheating.
• Traditional parmesan uses animal rennet, so pick a vegetarian hard cheese if that matters. Cool leftovers quickly, refrigerate within 2 hours and reheat until piping hot.

Sources

Written in our own words after cross-checking these recipes:

Love and Lemons RecipeTin Eats