Description
This creamy vegan gnocchi soup is rich, herby, and packed with vegetables—without using any coconut milk. Made in under 30 minutes, it’s a cozy and satisfying one-pot meal with pillowy gnocchi and nourishing flavor.
Ingredients
- 1 batch vegan gnocchi or store-bought vegan gnocchi
- 4 cups vegetable broth
- 1 cup 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 oz cannellini beans
- 2–3 cups chopped kale or spinach
- Optional: 1 cup shredded vegan parmesan cheese
- Sea salt and pepper, to taste
Instructions
1. Prep vegetables by mincing garlic, dicing onion, and chopping carrots and celery. If making homemade gnocchi, prepare potatoes but wait to shape gnocchi until broth is boiling.
2. In a large pot, heat olive oil over medium heat. Sauté garlic and onion until fragrant and translucent.
3. Add carrots and celery. Sauté for about 5 minutes, until carrots begin to soften.
4. Pour in the vegetable broth and add parsley, thyme, basil, and mustard powder. Bring to a boil.
5. While broth is heating, shape the gnocchi if using homemade dough.
6. Once broth is boiling, add gnocchi to the pot. Stir and cook until gnocchi rise to the surface.
7. In a separate bowl, whisk together plant milk and flour to create a roux.
8. Reduce soup to a simmer and stir in the roux. Cover and cook for 5–10 minutes, until thickened.
9. Stir in kale and cannellini beans. Season with salt and pepper. Cover and cook for another 3–4 minutes, until kale is wilted.
10. Serve hot and garnish with optional vegan parmesan. Enjoy!
Notes
To make this gluten-free, use gluten-free flour with xanthan gum and gluten-free gnocchi.
Italian seasoning can be substituted for parsley, thyme, and basil.
Soup can be stored in the fridge for up to 5 days or frozen for up to 3 months.