Creamy, Cheesy Gnocchi & Vegetable Soup

Ingredients

Serves 6

• 500g gnocchi

• 1/2 lb ground beef OR turkey

• 1 24oz can of whole tomatoes (not drained)

• 3/4 cup chopped carrots

• 1 red bell pepper, chopped

• 1 small head of cauliflower, chopped

• 1 medium white onion, chopped

• 1 cup spinach, chopped

• 2 bullion cubes

• 4 cups water

• 1/2 cup half & half

• 1 cup milk (I used oat milk but any will do)

• 1/4 cup parmesan cheese

• 2 tbsp olive oil

• 2 tbsp corn starch

• 1/4 cup flour

• 1 tbsp garlic powder

• 1 tbsp chili flakes (more if you like it spicy)

• 1 tbsp dried basil

• Fresh ground pepper to taste

Instructions

• In a large pot on medium heat, put in your olive oil. Once the oil is warm (~1 minute) , add in your ground beef and onions. Let cook until the beef is cooked and your onions are starting to turn translucent

• Add in your red bell pepper, carrots and cauliflower. Stir & cook for about a minute

• Slowly add the flour into your mixture, about a tbsp at a time. Once even distributed and mixed in, add your corn starch and do the same

• Now, add in your canned tomatoes, water, bullion cubes, garlic powder, chili flakes and dried basil. Stir, break up your tomatoes with a spatula and let simmer for around 15 minutes

• Turn your burner to low and add in your cream, milk and parmesan cheese. Stir until combined, then add in your gnocchi. Let cook for 5 minutes or until the gnocchi is properly cooked

• Let sit for 5 minutes before serving so the soup thickens a bit. If too thick, add in some water, milk or cream

• Serve & enjoy!