Replying to @Taylor day 6 of my soup series is a broccoli gnocchi soup 🥦🧀 hope you love it!<br /><br />recipe<br />1. loosely chop 3 small yellow onions, 1 shallot, and 6 medium-sized carrots and add to a large saucepan with 1 tbsp olive oil and 1/2 tsp sea salt over medium heat<br />2. cover and cook for 6-8 minutes until veggies are soft<br />3. add 1 tbsp fresh rosemary, 2 tbsp fresh thyme, and 4 cups of vegetable broth<br />4. cover and let simmer for 2-3 minutes, then turn off heat and set aside for 3-5 minutes<br />5. once the broth and veggies have cooled enough, pour everything into a blender and blend on high for 3 minutes until the broth is a smooth, thin consistency<br />6. pour into a large pot or dutch oven, place back on medium-high heat and bring to a simmer<br />7. add 1 cup fresh grated parmesan cheese, 1/3 cup heavy cream, 2-3 sage leaves, 1 lb of mini potato gnocchi, and 1 chopped broccoli crown<br />8. stir everything together, cover and let cook for 5 minutes<br />9. add 1/4 cup pine nuts to a sheet pan and place in the oven on broil for 1-2 minutes until lightly toasted<br />10. serve the soup in a bowl with fresh grated parmesan, 1 tbsp toasted pine nuts and a drizzle of olive oil, and enjoy!<br /><br />#nutritionbymeagan #souprecipes #soupsthatarebasicallysalads
