Preparation: 5 minutes
Cooking: 15 minutes
Portions: 6-7
Difficulty: easy
Price: 7 Euros
Apple Crumble / Μηλόπιτα θρυμματισμένη
December 16, 2020
Celeriac Soup with parmesan chips / Σούπα σελινόριζας με τσιπς παρμεζάνας
March 29, 2022Apple Crumble / Μηλόπιτα θρυμματισμένη
December 16, 2020Celeriac Soup with parmesan chips / Σούπα σελινόριζας με τσιπς παρμεζάνας
March 29, 2022
I was talking with my friend Elena the other day, giving me marketing advice and discussing about the consistency this platform needs. So in the process of trying to acquire some new habits and experiment with some lifestyle routine changes I thought of aiming on posting mainly soups for the next couple of weeks- since the weather here in Greece is cold and snowy and February will most likely be the same. This will be part of a discipline exercise I am working on testing myself under different circumstances.
I was thinking of doing Veg-anyary but January is almost done and also I kind of have a resistance to most trends- especially when it has to do with food and food blogging. So I might do a vegan month… in May. Also, I am very against the ‘cleansing’ which lasts a month only and then going back to our old habits. The body works in different ways.
So as i mentioned the weather in Greece and specifically in Athens is freaking insane. Huge snow storm, blackouts, everything closed for 3 days, people abandoning their cars. Exactly what you would expect of a movie scenery. We Greeks are known for our extremities after all. But yes, this should be – yet another- wake up call about global warming and how WE have impacted our lives to change. Having said that, since we were unable to leave our houses Ι made this vegan soup with what I had in my house. Used canned mushrooms – not recommended- and frozen spinach but I recommend you use fresh.
Nonetheless, the result was a rich, creamy soup. It does remind you of a veloute soup but also not since you have the floating gnocchi and pieces of vegetable which make this soup a proper meal rather than just a light appetizer. You can make it spicy adding some peperoncino, or add some curry for an Indian take or the zest of a lemon for a more fragrant mediterranean soup. it is super fast, just need a pot and a few ingredients.
INGREDIENTS
3 tbsp. olive oil
1 white onion, finely chopped
2 medium-sized celery sticks, finely chopped
2 large cloves of garlic, finely chopped or pressed
2 cups fresh mushrooms, sliced
1 tbsp. all-purpose flour
1 tsp sea salt
2 tsp fresh cracked pepper
paprika, celery salt
1 litre approx of vegetable stock
1 package of potato gnocchi
1 can coconut cream or milk
2 cups baby spinach (I used frozen)
1 cup grated parmesan (vegan if you wish)
*1 spoon of curry powder or paste (optional)
*the zest of 1 lemon (optional)
PREPARATION
In a large pot heat the olive oil on medium heat and after 30 seconds add the onion and garlic finely chopped. i put them both in a food processor and blend them together.
Add the celery finely chopped and mix well. It is important to saute your vegetables well cause it gives a deeper flavor to your soup. Then add your sliced mushrooms and cook for 5-6 minutes till they have reduced by half.
Add your seasoning, salt and pepper and curry powder if you wish. Then coat everything with 1-2 spoons of all purpose flour and mix gently till everything is coated and being careful nothing sticks on the bottom of your pot.
Increase heat to high and add your vegetable stock (or water with your vegetable cube or paste) and mix well. Then add the coconut cream and spinach- I used a cup of frozen. Bring mixture to a boil and then simmer for 10 minutes.
Add yout parmesan (or vegan cheese) and gnocchi and boil for another 5-6 minutes till the gnocchi start floating and the soup has thickened. If the soup is too thick add some water, as gnocchi will absorb water even after you take it off the fire.
Check for seasoning and enjoy hot with some grated cheese on top.
*An alternative is to boil half the gnocchi separately and add to each bowl extra especially if you will not eat the whole pot on the same day. Good quality gnocchi always make a more creamy and rich soup.
*This recipe is very forgiving. So you can add the spinach with vegetables, or the parmesan with the vegetable stock. Or tall together although this might over cook your gnocchi a bit, but oh well it is a soup after all.
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