This time I mixed my pesto soup with a vegan cream of mushroom soup! It was amazing. Though my recipe is quite different, I was inspired by this recipe on the New York in Green blog.
It's been chilly here, yes, even in AZ. Not as cold as our East Coast friends, but cold still. Our home has been afflicted with seasonal allergies. This soup seriously helped my throat and sinuses. Don't know what it was--probably the kale and mushrooms! Yum!
2 cups mixed mushrooms, sliced (I used a mixture of shitakes, portabellas and white mushrooms)
4 cloves garlic, minced
1 onion, diced
1/4 cup rice vinegar
5 cups low-sodium vegetable broth (or, if you don't want to open another container of vegetable stock you can use 4 cups stock and 1 cup water. It won't make a bit of difference)
1 head cauliflower, florets cut into chunks
1 bunch kale, stemmed and coarsely chopped or torn into bite-sized pieces
1 package gnocchi
1, 15oz can navy beans or butter beans
2 teaspoons dried parsley
1 teaspoon red pepper flake (optional)
1 teaspoon lemon pepper
Dash soy sauce
salt and pepper to taste
Sauté mushrooms, garlic and onion together until softened. Meanwhile, in a soup pot, heat broth with cauliflower. Cook the cauliflower until extremely tender. Use an immersion blender to puree the cauliflower to your desired consistency.
Next, add the gnocchi to the puree. Gnocchi float when they are cooked through. As the first few little gnocchi-nuggets float to the top, add the kale (pre-wilted shown below), remaining mushroom-garlic-onion mixture and beans. Cook until kale is wilted and beans are heated through.