Vegetable Gnocchi Soup
It’s hard to believe that April is here with the cold weather we have been having. Normally the trees are in full bloom and flowers are everywhere, instead I’m waking up to frost on the windows and the chill of winter STILL in the air. The only positive I have found about this dreary weather is that it has extended soup season, which is pretty awesome. Since being told to cut back on my dairy intake I’ve been doing more and more broth based soups. This soup is the product of not wanting to go to the grocery store and being forced to come up with something based on what was in my pantry and fridge. The gnocchi is based on this recipe, since I had originally made the gnocchi during Passover however they are vegan friendly so win-win situation! I didn’t have enough to make two full servings of gnocchi but in combination with spinach, broth, and tomatoes I had more than enough for some delicious soup.
I’m still working on cutting back on my waste, but I have to say that I’m really enjoying the various leftover dishes I’ve come up. They might not be as creative as those featured on Chopped (which I might have been watching while making this dinner), but they are simple and filling which is really all that matters.