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Broccoli and Cauliflower Soup with Kale, Gnocchi and Cannelini Beans

By: Adele of Vegie Head (www.vegiehead.com)
This image courtesy of vegiehead.com

For a nutritious and healthy vegetable soup that is loaded with flavor, make this recipe for Broccoli and Cauliflower Soup with Kale, Gnocchi and Cannelini Beans from Adele of Vegie Head (www.vegiehead.com). Plus, this soup is vegan and gluten free.

Notes

This recipe comes courtesy of Adele of Vegie Head (www.vegiehead.com)


For more recipes from and information about Adele, be sure to check out her Featured Foodies profile page

Serves2

Ingredients

  • 1/2 head of broccoli, chopped
  • 1/2 head of cauliflower, chopped
  • 3 cloves of garlic, minced
  • 2 cans cannelini beans
  • Vegetable stock
  • 1 large handful of kale or spinach
  • Chilli flakes
  • Herbamare (veggie spice)
  • 250 grams gluten-free gnocchi (about 1/2 pound)
  • Fresh parsely
  • Black pepper, ground

Instructions

  1. Boil the broccoli and cauliflower for about 15 minutes until tender.
     
  2. Then, add the minced garlic. Pour into blender, or use a bar mix, adding a can of cannelini beans (this will thicken it!). Blend until smooth.
     
  3. Return to heat and add torn kale or spinach leaves, another can of cannelini beans and season with salt and pepper. Add chilli flakes, veggie stock to taste, basil and fresh parsley.
     
  4. Add the gluten free gnocchi last, ensuring you watch it (allow it to cook for about 3 minutes) and stir gently so you dont crush the gnocchi and beans.
     
  5. Top with more chilli flake and enjoy!

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