Vegan Gnocchi Soup
User Reviews
4.7
Vegan Gnocchi Soup
Description
The soup begins by gently cooking onions and celery in olive oil until translucent and aromatic, creating a flavorful base. Garlic and sliced cremini mushrooms are then added and cooked down until reduced in volume, followed by coating the mixture with flour to help thicken. Seasoned with thyme, salt, and black pepper, vegetable stock is poured in and brought to a boil before simmering.
Potato gnocchi are added and cooked until tender, then coconut milk and fresh kale or baby spinach are stirred in along with vegan parmesan cheese, which adds a creamy, cheesy note without dairy. The final soup offers a soothing texture with the soft gnocchi soaking up the flavorful broth, balanced by earthiness from mushrooms and freshness from kale.
The recipe advises using quality gnocchi and a full-fat coconut milk to approximate traditional creaminess. The cooking process emphasizes patience in sautéing vegetables to build flavor, and the vegan parmesan is highlighted as essential to enhance taste and texture.
Ingredients
- 1 tbsp. olive oil
- 1 onion finely chopped, medium-sized, white
- 3 celery finely chopped, medium-sized, sticks
- 3 garlic finely chopped or pressed, large cloves
- 2 cups cremini mushroom sliced
- 1 tbsp. all-purpose flour
- 1 tsp thyme
- 1 tsp salt sea salt
- 1/2 tsp black pepper fresh cracked
- 5 cups vegetable stock or 5 cups hot water and 1 tbsp. vegetable stock paste
- 2 - 2 1/2 cups potato gnocchi
- 1 400 ml coconut milk unsweetened, full fat, canned
- 2 cups kale or baby spinach, packed fresh
- 1 cup vegan parmesan cheese
Instructions
- To a large stockpot at the olive oil and heat on low-medium for 30 seconds before adding onions and celery. Cook them down for around 8-10 minutes, or until translucent, extremely fragrant and soft.
- To the pot add the garlic and mushrooms. Cook down for 10 minutes on medium-high heat. Stir often to avoid burning.
- Once your mushrooms have reduced by almost half, add the flour and still till the ingredients are all well coated. Add the thyme, salt and pepper to the pot and stir well. Increase heat to high and add vegetable stock. Bring mixture to a boil then to a simmer. Add gnocchi and cook for 5-7 minutes before adding coconut milk, spinach or kale and parmesan cheese.
- Check for seasoning before enjoying it immediately. Garnish with more parmesan and drizzling of olive oil!
Notes
- Take time to sauté onions and celery until soft and fragrant to develop the base flavor.
- Use fresh, high-quality gnocchi for the best texture and taste.
- Choose full-fat, unsweetened canned coconut milk to create a creamy consistency in place of traditional cream.
- Vegan parmesan is key to enriching the soup with a cheesy flavor and creamy texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 510 kcal
% Daily Value*
| Serving | 4 | |
| Calories | 510kcal | 26% |
| Carbohydrates | 46.8g | 16% |
| Protein | 13.2g | 26% |
| Fat | 33.2g | 51% |
| Saturated Fat | 18.6g | 93% |
| Polyunsaturated Fat | 0.7g | 4% |
| Sodium | 1766.4mg | 74% |
| Fiber | 1.8g | 7% |
| Sugar | 5g | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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