Print

Vegan Gnocchi Soup Recipe

Print Recipe

★★★★★

4.8 from 57 reviews

This Vegan Gnocchi Soup is a creamy, comforting plant-based soup featuring tender potato gnocchi, sautéed vegetables, and a flavorful blend of herbs and spices. Ready in just 30 minutes, it’s perfect for a quick, nourishing meal that is both hearty and wholesome.

Ingredients

Scale

Vegetables

  • 1/2 medium white onion, diced
  • 2 medium carrots, shredded
  • 4 medium garlic cloves, minced
  • 1 cup baby spinach, chopped (30g)

Liquids & Broth

  • 2 cups plant milk (473ml)
  • 3 cups vegetable broth or bouillon + water (710ml)

Dry Ingredients & Seasonings

  • 2 tablespoons vegan butter
  • 1/4 cup all-purpose flour (30g)
  • 1 tablespoon cornstarch
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon Italian seasoning
  • 1/4 teaspoon poultry seasoning
  • 1/4 teaspoon dried thyme
  • 1/8 teaspoon red pepper flakes

Main Ingredient

  • 16 ounces potato gnocchi (454g)

Instructions

  1. Preparation: Dice the onions, shred the carrots, mince the garlic, and coarsely chop the baby spinach to get all your fresh ingredients ready for sautéing and finishing the soup.
  2. Sauté the Vegetables: Heat a large pot over medium-high heat and melt the vegan butter. Add the diced onions and sauté for about 3 minutes until they become translucent. Add the shredded carrots and minced garlic, stirring occasionally for another 2 minutes to soften and develop flavors.
  3. Coat with Flour: Reduce the heat to medium and sprinkle the all-purpose flour over the sautéed vegetables. Stir well, making sure the veggies are fully coated with the flour. This helps thicken the soup later. Cook this mixture for about 1 minute to eliminate the raw flour taste.
  4. Mix Cornstarch and Milk: In a separate bowl or cup, whisk together the cornstarch with the plant milk until smooth and free of lumps. This mixture will help to further thicken the soup as it cooks.
  5. Add Liquids and Seasonings: Pour the cornstarch and plant milk mixture into the pot along with the vegetable broth. Add salt, pepper, Italian seasoning, poultry seasoning, dried thyme, and red pepper flakes. Stir everything together and bring the mixture to a gentle simmer. Cook, stirring occasionally, for 10 minutes as the soup thickens and the flavors meld.
  6. Cook the Gnocchi: Add the potato gnocchi to the pot and continue cooking for 5 to 10 minutes, depending on how soft you like your gnocchi. Stir occasionally to prevent sticking.
  7. Finish and Serve: Remove the pot from the heat and stir in the chopped baby spinach until wilted. Serve hot and enjoy your comforting vegan gnocchi soup!

Notes

  • You can substitute the plant milk with any non-dairy milk of your choice, such as almond, soy, or oat milk.
  • Vegetable broth can be homemade or store-bought; adjust salt accordingly if using pre-salted broth.
  • For extra protein, consider adding cooked beans or lentils.
  • Adjust the red pepper flakes to control the spice level based on your preference.
  • This soup is best served fresh but can be refrigerated for up to 3 days.
  • When reheating, add a splash of plant milk or vegetable broth to restore creaminess if needed.

Keywords: Vegan Gnocchi Soup, Potato Gnocchi Soup, Vegan Soup, Comfort Food, Plant-Based Soup, Easy Vegan Dinner, Dairy-Free Soup, Hearty Vegan Meal

Find it online: https://foodbylina.com/vegan-gnocchi-soup-recipe/