Gnocchi in a creamy roasted red bell pepper soup

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Can we all agree that gnocchi are just soft little pillows of heaven? And can we then just agree that the next time you’re in the mood for a hearty and flavourful (but easy!) soup, you will make this one?

This soup will be on your dinner table in under 20 minutes! Start with a deep pot with a thin layer of olive oil and add a chopped onion and two cloves of minced garlic. Once translucent, add about 450 grams of chopped roasted red bell peppers (you can make them yourself like this, or buy a storebought jar). Add a cup of vegetable broth and blend with an immersion blender until very smooth. Season with salt, pepper and oregano. Continue to heat on medium and crumble in some goat cheese (~75 g). Then, add in your fresh gnocchi (~250 g for 2) to cook for about 3-4 minutes. Right before serving, stir in some fresh spinach leaves (~150 g for 2) and crumble more goat cheese when plating up.

We love this soup because it is a nice change from a more standard tomato soup! The goat cheese adds an interesting touch, but *tip* if it is not your thing you can substitute it with heavy cream. A huge plus is that this soup is super easy to make and still is extremely satisfying. We hope you enjoy!


Cheese and Chinese


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