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Roasted Red Pepper and Gnocchi Soup

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This delicious soup is packed with veggies and is a great option for dinner.
Course dinner, lunch
Cuisine American
Keyword dinner recipes, soup, vegetable soup
Total Time 1 hour 15 minutes
Servings 4
Calories 275
Author carleigh

Ingredients

  • 4 Red peppers sliced
  • 1 Yellow onion roughly chopped
  • 1 whole head Garlic top sliced off
  • 3 tbsp Nutritional yeast
  • 1 tsp Salt
  • 1 tsp Freshly cracked pepper
  • ½ tsp Red chili flakes
  • 1 tsp Rosemary
  • 1 pack Gnocchi 500g
  • 1½ cups Vegetable broth
  • 1 cp Plant milk of choice

Instructions

  • Preheat the oven to 400F.
  • Add the peppers, onion, garlic and spices to an oven safe baking dish. Place in the oven uncovered, and bake for 30 to 40 minutes, until the vegetables have softened.
  • Meanwhile, add the gnocchi to an oven safe dish, and bake or air fry at 400F for 20 minutes until slightly crispy.
  • Once the vegetables are safe to handle, transfer all of them except the garlic to a blender cup. Squeeze the cloves of cooked garlic into the blender, discarding the skin. Add the vegetable broth and milk, blend and heat (if your blender has that setting). Alternatively add to a stovetop over medium heat, blend with an immersion blender, and heat until warm enough to serve.
  • Add some gnocchi to a bowl, cover with the soup, season with your favorites and enjoy.

Nutrition

Serving: 1g | Calories: 275kcal | Carbohydrates: 13.5g | Protein: 4.3g | Fat: 0.7g | Saturated Fat: 0.1g | Sodium: 944.7mg | Potassium: 410mg | Fiber: 4.5g | Sugar: 6.9g | Vitamin A: 3989.1IU | Vitamin C: 154.1mg | Calcium: 16.7mg | Iron: 1mg