Vegan Gnocchi Soup: Comfort in a Bowl
Warm up with a bowl of Vegan Gnocchi Soup, a creamy, plant-based delight featuring pillowy gnocchi, fresh vegetables, and a luscious dairy-free broth.
Ingredients
- 1 tbsp Extra Virgin Olive Oil
- 2 cloves Garlic
- 1 Onions
- 2 Celery Stalks
- 8 oz Baby Bella Mushrooms
- 1 Carrots
- 1 can Coconut Milk
- 4 cups Vegetable Stock
- 1 tsp Dried Oregano
- 1 tsp Dried Basil
- 1 Fresh Rosemary
- 2 Fresh Thyme
- 1 tsp Salt
- 1 tsp Black Pepper
- 1 tbsp Nutritional Yeast
- ¼ cup Corn Starch
- 16 oz Gnocchi
- 2 cups Spinach
Equipment
Instructions
- In a large pot over medium heat, add olive oil.
- Add the onion and garlic and cook them for 2-3 minutes on medium heat, until the onions are translucent and they start to release their flavors.
- To the garlic and onion, add the celery, carrot, and mushrooms. Cook them for another 2-3 minutes, while stirring occasionally.
- Add in the vegetable stock, herbs, nutritional yeast, salt and pepper, and canned coconut milk and stir them together.
- Cook the soup until it comes to a boil.
- Add the gnocchi according to the package instructions. Gnocchi will be cooked when they rise to the top.
- Add in the cornstarch slurry and stir to thicken.
- Add in the spinach and cook for about 3 minutes, until the spinach softens.
- Garnish with vegan parmesan cheese, and enjoy with some toasted bread!
Notes
- If you’re making gnocchi from scratch, prepare them ahead of time to streamline the cooking process.
- Store leftovers in an airtight container; the soup tastes even better the next day!
- For a thicker soup, mash a few pieces of cooked gnocchi into the broth.
Nutrition
Serving: 1gCalories: 250kcal
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