This creamy gnocchi soup is going to be your new favorite recipe. I’ve posted the recipe in the caption here for you to enjoy and save. It’s vegan and so nourishing! This was a partnership I did on Instagram with Take Root Organics! RECIPE (serves 4 to 6) Ingredients 1 tbsp Olive Oil or Water 1 Yellow Onion (diced) 1 Carrot (diced) 3 Cloves Garlic (minced) 1 Zucchini (diced) 1/2 cup Sun Dried Tomatoes (diced) 2 tablespoons Take Root Organics™ Tomato Paste 14.5 oz can Take Root Organics™ Diced Tomatoes 1 tablespoon Dried Parsley 1 tablespoon Nutritional Yeast 6 cups Vegetable Broth 500g Potato Gnocchi 1 cup Cashew Cream, Coconut Milk, or Sunflower Seed Cream 2 cups Kale (chopped) 1/2 teaspoon Red Pepper Flakes to serve Directions: In a pot over medium heat, add the olive oil, onion, carrot, garlic, zucchini and sun dried tomatoes. Sauté until softened, approximately 3 minutes. Add two tablespoons of Take Root Organics™ Tomato Paste, along with the dried parsley and nutritional yeast. Stir until fragrant, approximately 2 minutes. Add the vegetable broth and Take Roots Organics™ 14.5 oz can of Diced Tomatoes and cashew cream to the pot. Bring to a boil, and then simmer for 10 minutes. Safely pour in the gnocchi, and heaping handful kale. Stir, and simmer for an additional 5 minutes, until the gnocchi is cooked through and the kale is wilted. Best enjoyed immediately. If meal prepping, add the gnocchi before you are ready to eat.