Meet Alex Caspero
Alex Caspero is a Registered Dietitian, New York Times Bestselling Chef, and mom of two. She aims to cut through the nutrition noise by providing real-life, nourishing tips for body and mind. Learn more about Alex.
I still eat soup in the summer. And, even though it’s not technically summer yet, I’m going to make the case for this soup. Even though it’s warm outside.
It’s soup without being too stew-y. This bright, very green recipe manages to be both comforting and light. With pillows of gnocchi, zucchini and lots of basil, it’s the perfect recipe to make when you want something healthy (that’s not a salad).
I was inspired to make this dish after making my spring gnocchi one too many times last month. That dish gets a lot of mileage in my house, a favorite for both entertaining and simple weeknight dinners.
Part of the fun of being pregnant is that I get turned off by even favorite foods very easily. So, I had all the ingredients for my spring gnocchi but just couldn’t bring myself to make it again.
Soup it is. A creamy base of pureed vegetables and herbs, studded with zucchini, lots of gnocchi, basil and pine nuts for crunch.
Not a lot of fuss yet super delicious, exactly the way I want my meals this time of year.
If you try this recipe, let me know! Leave a comment, rate it, and tag your Instagram photos with #delishknowledge . I absolutely love seeing your creations. Happy cooking!Print
Enter your email and get it sent to your inbox! Plus, you'll get new recipes from us each week.
Gnocchi Pesto Soup! This creamy pesto soup is loaded with herbs, zucchini and pillowy gnocchi. Vegan.
The Ultimate Plant-Based Protein Cookbook + Course
(Includes 40+ recipes!)
FREE 7-DAY COURSE + COOKBOOK