Fall is around the corner which means it’s finally time for SOUP again! If you’ve been following me for a while you know I LOVE soup; its warming, easy to make, makes for great leftovers… I could go on and on and on!

I wanted to keep the recipe as simple as possible but still have it pack a punch of flavor and this soup did not disappoint; hope you guys enjoy!

INGREDIENTS:

• 2 tbsp olive oil
• 3 cloves of garlic – minced
• 5 celery stalks – diced
• 4 large carrot sticks – diced
• 3/4 red onion – diced
• 3 tbsp water
• 2 tbsp arrowroot powder
• 4 cups vegetable broth
• 2 cups unsweetened almond milk
• 1 tsp dried thyme
• 1 tsp dried oregano
• 1 bay leaf
• 1 tsp onion powder
• 1/2 tsp red pepper flakes
• salt and pepper to taste
• 1 package of gnocchi (I used THIS gluten free brand)
• fresh parsley or sprouts for garnish
• optional: hot sauce

INSTRUCTIONS:

1. Heat olive oil and garlic in a large soup pot over medium heat until garlic becomes fragrant.
2. Add celery, onion, and carrot and cook until veggies become tender (around 10 min)
3. Mix arrowroot powder and water together in a small bowl and set aside.
4. Add vegetable broth, arrowroot mixture, almond milk and herbs to sauted vegetables. Mix well and bring to a low simmer.
5. Add Gnocchi to the mix and let cook on a low simmer for 10 min or until gnocchi begins to float.
6. Serve soup with fresh parsley or sprouts and add hot sauce if you’d like it a little spicier!