Mushroom & Kale Gnocchi Soup
This recipe is a spin off the classic chicken noodle soup that we all love during the winter months! It’s packed with seasonal vegetables, and it can all be made in one pot, reducing the amount of washing up afterwards #winwin!

Ingredients:
  • 1 onion, finely chopped
  • 2 cups mushrooms, sliced
  • ¾ cup kale, roughly chopped
  • 1 drop Thyme+ essential oil
  • 1 drop Basil+ essential oil
  • 4 garlic cloves, crushed
  • 3 cups vegetable broth
  • ½ cup coconut cream
  • 2 cups of gluten free gnocchi (whole foods and trader joes both have this!) 
  • Salt and pepper to taste

Directions:
  1. Heat a drizzle of olive oil in a large pot over medium-high heat. Once the oil is hot, add the onion and mushrooms for a few minutes until softened.
  2. Add the garlic and cook for another minute.
  3. Pour in the stock and cream. Stir well.
  4. Add the Thyme+ and Basil+ essential oil.
  5. Bring the soup to a gentle simmer and cook for 10 minutes until slightly thickened.
  6. Whilst the soup is simmering, cook the gnocchi in a separate pot of salted water until they float.
  7. Drain and add the gnocchi to the soup and season to taste with salt and pepper.
  8. Add the kale and simmer for another 5 minutes until kale has softened.
  9. Serve and enjoy!
  10. This recipe serves 6, so remember to adjust per number of guests invited. It’s not a problem if you make too much—enjoy the leftovers for lunch the following day!


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Meet Leah Negrin

 
I am a bold, beautiful, sometimes timid, usually happy, essential oil, nutrition junkie. Although at 39 I feel as if I've had several careers over a lifetime (or at least sometimes when I look back at my resume that is what shines through). I've been a paralegal, an office manager, an administrative assistant, worked in commercial lending and have finally landed on nutrition.

My journey to nutrition started many years ago when my sister was diagnosed with celiac disease and food had to change for the family. From there, along my own health journey I’ve helped people not only figure out what to eat but how to do it so that it can work for them sustainably. For almost seven years I’ve been counseling people on their nutrition and weight loss journeys. 

Finally getting some sunshine in Southern California *Photo credit  Brittany Hassett 

I am knowledgeable about what purpose food serves your body and I focus on finding sustainable options when it comes to food; this also led to my love of essential oils. I had the opportunity to attend a workshop where a registered dietitian spoke about using essential oils in her practice to help her patients. I was floored. I knew that #plantsheal but I didn't realize that others in the 'conventional' medical community thought that as well!! Learning that it was possible to incorporate these magical little bottles gave me a huge sense of hope.


Alina, myself and Caitlin (oily bffs) *Photo credit Anne Negrin

 
As I learned more about these oils I was diagnosed with increased intestinal permeability or as many of us know it, leaky gut. Leaky gut has been around for quite awhile but many of us are just learning what this is or why this is even more common these days than ever before. Many issues can be related to leaky gut including autoimmune diseases. Receiving this diagnosis just led me down a path further to learn about nutrition and how to best serve my body and take care of myself.


Enjoying a vegan ice cream cone in Budapest! *Photo credit to Michelle Owen 

Since birthing our sweet baby boy at home earlier this year I’ve been incredibly passionate about helping other women too who are pregnant and new mothers with their nutrition. Eating healthy for your pregnant body and your postpartum self is a game changer for both mother and baby.

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