Vegan Gnocchi Soup With Kale
User Reviews
0.0
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Unrated
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Cook Time
0 mins
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Total Time
20 mins
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Servings
4
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Calories
552 kcal
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Course
Main Course, Soup
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Cuisine
Vegan
Vegan Gnocchi Soup With Kale
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This vegan gnocchi soup with kale is the perfect comforting dinner that's ready in just 20 minutes! Make it using simple ingredients and lots of vegetables, like carrots, zucchini and sweetcorn.
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Ingredients
- 1 tbsp olive oil
- 1 large red onion diced
- 1 large carrot peeled and chopped
- 1 tbsp garlic paste
- 1 cup zucchini chopped
- 1 large yellow bell pepper de-seeded and diced
- ½ cup sweetcorn
- 1 cup cashews soaked
- 1 cup plant based milk
- 1 tbsp apple cider vinegar
- 3 cups vegetable stock
- ½ tbsp dried oregano
- ½ tbsp dried thyme
- 1 lb gnocchi
- 3 cups kale de-stemmed and chopped
- 1 tbsp cornstarch
- ½ cup vegan cheese
Instructions
- Heat the olive oil in a large pan for 30 seconds over a medium-high heat. Now add the red onion, carrots and garlic paste, and cook for 5 minutes, until the vegetables are softened and fragrant.
- Add the zucchini, yellow bell pepper and sweetcorn. Cook, stirring frequently, for 5 minutes more, until softened.
- Make the cashew cream. Add the cashews, plant based milk, and apple cider vinegar to a blender or food processor. Blend until smooth.
- Add vegetable stock, the cashew cream, dried oregano, thyme and gnocchi to the pan. Stir together, bring to a simmer, and cook for 5 minutes, until the gnocchi softens fully.
- Stir in the kale, cornstarch and vegan cheese. Continue stirring until the vegan cheese melts and the kale wilts.
Equipments used:
Notes
- To soften the cashews, either soak them for at least an hour, or simmer for 15 minutes in a saucepan.
- You can keep this vegan gnocchi soup in the fridge for up to 3 days in an airtight container. You can also freeze it for up to 2 months. In order to reheat, allow to thaw fully in the fridge, then reheat on the stove or in the microwave until fully heated through.
Nutrition Information
Show Details
Calories
552kcal
(28%)
Carbohydrates
76g
(25%)
Protein
16g
(32%)
Fat
23g
(35%)
Saturated Fat
5g
(25%)
Sodium
1352mg
(56%)
Potassium
809mg
(23%)
Fiber
7g
(28%)
Sugar
7g
(14%)
Vitamin A
8639IU
(173%)
Vitamin C
157mg
(174%)
Calcium
244mg
(24%)
Iron
9mg
(50%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 552 kcal
% Daily Value*
| Calories | 552kcal | 28% |
| Carbohydrates | 76g | 25% |
| Protein | 16g | 32% |
| Fat | 23g | 35% |
| Saturated Fat | 5g | 25% |
| Sodium | 1352mg | 56% |
| Potassium | 809mg | 17% |
| Fiber | 7g | 28% |
| Sugar | 7g | 14% |
| Vitamin A | 8639IU | 173% |
| Vitamin C | 157mg | 174% |
| Calcium | 244mg | 24% |
| Iron | 9mg | 50% |
* Percent Daily Values are based on a 2,000 calorie diet.
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