Description
This silky and creamy vegan gnocchi soup is packed with herby flavor, pillowy soft gnocchi, and loads of veggies. It’s simple and easy to make in under 30 minutes, but tastes just like the classic comfort soup- yet somehow better!
Ingredients
Scale
- 1 batch vegan gnocchi or store bought vegan gnocchi*
- 4 cups vegetable broth
- 1 cup (240 mL) oat milk, almond milk, or cashew cream
- 1/4 cup all purpose flour or einkorn flour*
- 7–8 large garlic cloves, minced
- 1 onion, diced
- 4 large carrots, chopped
- 1 head celery, chopped
- 1 tbsp olive oil
- 1 tsp dried parsley*
- 1 tsp dried thyme
- 1 tsp dried basil
- 1/2 tsp mustard powder
- 12 ounces cannellini beans
- 2–3 cups chopped kale or spinach
- Optional: 1 cup shredded vegan parmesan cheese
- Sea salt + pepper, to taste
Instructions
- Prep: *READ FIRST*If you’re using fresh homemade gnocchi (my recommendation), I recommend getting the potatoes prepped for the gnocchi, but I wouldn’t make the gnocchi until you have the broth in the soup. Follow the instructions for boiling the potatoes in the gnocchi. Then move onto the soup. Make sure the garlic, onion, carrots, and celery are chopped and minced.
- Sauté the garlic & onion: In a large pot, heat the olive oil on medium heat. Then add in the garlic and onion, and sauté until the garlic is fragrant and the onion is translucent. Then add in the carrots and celery, and sauté until the carrots are slightly soft, about 5 minutes.
- Add in the broth: Pour in the veggie broth, along with the parsley, thyme, basil, and mustard powder. Bring the broth to a boil.
- Make the gnocchi: While you’re bringing the broth to a boil, finish making the gnocchi by making the gnocchi dough and slicing and shaping the gnocchi. We’ll be boiling the gnocchi in the broth, so no need to cook them separately!
- Cook the gnocchi: Once the gnocchi are shaped and the broth is boiling, carefully add the gnocchi to the vegetable broth, and stir. Allow the gnocchi to cook (they’ll rise to the surface when fully cooked).
- Make the roux: While the gnocchi are cooking, whisk together the almond milk and flour.
- Stir in the roux: Once the gnocchi are cooked, reduce the heat to a simmer, and pour in the roux. Stir to combine, then cover to cook for 5-10 minutes or until thickened.
- Stir in the kale and cannellini beans: Once the soup is thickened, add in the kale and beans, and stir. Season with salt and pepper if desired. Stir and cover to allow the kale to wilt, about 3-4 minutes.
- Serve and enjoy! Once the kale is cooked, serve the vegan gnocchi soup in bowls, and enjoy! Store any leftovers in an airtight container and in the fridge for up to 5 days. Alternatively, you can freeze the soup for up to 3 months, and thaw in the fridge before reheating.
Notes
Gluten free gnocchi & flour: You can make the gnocchi gluten free by using gluten-free 1:1 baking flour (such as King Arthur measure for measure gluten free flour). Please use a blend that contains xanthan gum. Almond flour will not work here. You can also use cauliflower gnocchi or sweet potato gnocchi.
Seasoning: You can also swap in Italian seasoning in place of the parsley, thyme, and basil.
See blog post for all tips, tricks, & variations!
