creamy “bacon” and gnocchi vegetable soup
Soupy weather calls for soup.
It’s been real fucken humid here, like late spring/early summer humid. I guess many places around the country are undergoing goofy patterns. Hence, it’s not exactly warm and cozy food weather. The only time I threw on a sweater was to go shopping at Trader Joe’s because if you want an arctic blast, just walk into one of those stores. Do they keep their shit at 40 degrees? I don’t understand how anyone can waltz in with a tank top.
This meteorological update brought to you by The Foul-Mouth Gourmet. Weather Reporting That Gives No Fucks.
Still, soup is appropriate, and I’ve cooked up more soup than almost anything else. I haven’t visited an Olive Garden in half an age, but I used to order the endless soup and salad thing all the time (do they even do that anymore?) and always chose the chicken and gnocchi soup. Keep in mind this was before my pescatarian transition. That shit and the raspberry lemonade…yohoho.
This bowl is a yodel to my old standby, except fully vegetarian, with crisp and smoky coconut bacon sprinkled atop because right now I am enamored with my fakin’ bacon. Grab a loaf of baguette for dunking, and this meal is pretty much foolproof. A little cheesy, a little smoky, plenty herby, and speckled with soft pillowy gnocchi. Can’t bitch about that.
What’s Shakin’, Bacon?
My coconut bacon formula probably won’t change much from my last adventure. It’s quite simple to make, just ensure the pieces don’t burn in the oven because they tend to do that if you stop paying attention.
To make, just toss unsweetened coconut chips with soy sauce, maple syrup, smoked paprika, chili powder, and black pepper, spread on a baking sheet, and cook until crispy. This recipe makes more than you’ll probably need for the soup, but it’s perfect for other purposes, so store any leftovers to use later.
Soup-Dee-Doop
The process of this soup is straightforward. The ingredients list might look a tad intimidating, but don’t go huddling under your fuzzy blanket with your teddy. It’s not scary in one bit.
Aw, now I want to hug my teddy. Go hug yours, too, while you’re at it.
Start off with some butter and a quick saute of onions, celery, and carrot, the mirepoix, the holy soup trio. Throw in garlic, sage, rosemary, thyme, and fennel, then whisk in some flour until the lumps disappear and deglaze the pan with a little white wine. Pour in your vegetable broth or water and bring to a boil.
Now, you can proceed one of two ways. You can boil the gnocchi directly in the soup, which is what I do because I’m not over picky with the gnocchi soaking up all the broth once stored. If you don’t really like this, bring a second pot of water to a boil and cook the gnocchi separately. Either method is fine! Also, fresh or frozen gnocchi work. Both take only a few minutes to heat through.
Finish the soup with a touch of parmesan, spinach, and some coconut milk or another milk – whole or half and half are best, I think. And now you’ve got yourself a big steaming pot of awesome.
Dish out a bowl, throw on some coconut bacon, and dig that spoon in. Maybe give it a blow or two, it’s probably hot and I will not be responsible for your scalded tongue. A big chunka baguette to soak up the broth is a handy dandy idea and I always pick one up if soup is on the menu.
Enjoy this dope soup. Just don’t spill it on yourself!
Tried this recipe out? Leave a rating and comment below with your thoughts, and don’t forget to come say hi on Instagram and show me what you made!
Have a souper day!
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creamy “bacon” and gnocchi vegetable soup
Ingredients
- 2 cups unsweetened coconut chips
- 2 tbsp soy sauce
- 2 tbsp maple syrup
- 2 tsp smoked paprika
- 1 tsp chili powder
- 1/4 tsp black pepper
- 2 tbsp butter
- 1 yellow onion, diced
- 1 cup diced carrot
- 1 cup diced celery
- 4 cloves garlic, minced
- 2 tbsp fresh thyme, chopped
- 1 tbsp fresh sage, chopped
- 1 tbsp fresh rosemary, chopped
- 1 1/2 tsp dried fennel
- 2 tbsp all purpose flour
- 1/3 cup white wine
- 4-6 cups vegetable broth (or water)
- 1 lb gnocchi, fresh or frozen
- 1/2 cup fresh parmesan, grated, plus more for serving
- 4 cups fresh baby spinach
- 1 can full-fat coconut milk, or 1 1/2 cups whole milk/half and half
Instructions
- Preheat oven to 425 degrees. Line a large baking sheet with parchment.
- Whisk together the soy sauce, maple syrup, smoked paprika, chili powder, and black pepper. Toss the coconut chips with the sauce and spread in a single layer on the baking sheet. Bake 10-12 minutes, stirring once halfway through the baking time. Watch closely. Coconut bacon tends to scorch if you look away for a mere second. Let cool on the baking sheet – the bacon will continue to crisp.
- In a large pot or Dutch oven, melt the butter and 1 tablespoon olive oil over medium heat. Stir in the onion, carrots, and celery for 4-5 minutes until softened. Stir in the garlic, thyme, sage, rosemary, and fennel. Whisk in the flour until no large lumps remain, then slowly stream in the white wine. Simmer until slightly reduced, about 2-3 minutes.
- Pour in the broth or water and bring to a boil. Add the gnocchi and cook according to package directions. Lower the heat and stir in the parmesan, spinach, and coconut milk until the cheese melts. Taste and adjust salt and pepper as needed.
- Divide into bowls and top with coconut bacon, additional parmesan, and herbs, as desired.
