Vegan gnocchi soup? Yes, you read that right! This recipe delivers all the comforting flavors of a classic gnocchi soup but is entirely plant-based. It’s surprisingly simple to make, ready in just 30 minutes, and perfect for a cozy weeknight dinner or a satisfying lunch.
Creamy Vegan Gnocchi Soup: The Perfect Plant-Based Comfort Food
This soup starts with a creamy, flavorful base made with sauteed onions, garlic, and vegetable broth. We then add tender potato gnocchi, leafy spinach, and a touch of plant-based milk for extra richness. The result is a hearty, comforting soup that’s bursting with flavor and texture.
Ingredients You’ll Need:
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 (16-ounce) package shelf-stable potato gnocchi
- 1 (5-ounce) bag baby spinach
- 1/2 cup unsweetened plant-based milk (almond, soy, or oat)
- Salt and black pepper to taste
- Fresh parsley, chopped, for garnish (optional)
Vegan gnocchi soup ingredients laid out on a table
Let’s Get Cooking!
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Sauté the Aromatics: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook for about 5 minutes, until softened and translucent. Add the minced garlic and cook for another minute, until fragrant.
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Build the Soup Base: Pour in the vegetable broth and bring to a boil. Reduce the heat to low and simmer for 10 minutes.
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Add the Gnocchi: Gently drop the gnocchi into the simmering broth. Increase heat to medium and cook for 5-7 minutes, or until the gnocchi are tender and float to the surface.
Close-up of vegan gnocchi soup simmering in a pot
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Stir in the Spinach: Add the baby spinach and cook for 2-3 minutes, or until wilted.
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Creamy Finish: Stir in the plant-based milk and season generously with salt and pepper to taste.
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Serve and Enjoy: Ladle the soup into bowls and garnish with fresh parsley, if desired.
Chef’s Tip: For a richer flavor, try using roasted garlic instead of raw. Simply roast a whole head of garlic in the oven until soft, then squeeze out the cloves and add them to the soup with the onions.
Bowl of creamy vegan gnocchi soup garnished with parsley
Vegan Gnocchi Soup: FAQs
Can I use frozen gnocchi instead of shelf-stable?
Absolutely! You can use frozen gnocchi for this recipe. Simply add them directly to the soup from frozen, increasing the cooking time by a few minutes until they are heated through.
What can I substitute for plant-based milk?
If you don’t have plant-based milk on hand, you can use regular milk or even a little bit of heavy cream for a richer flavor. Just be aware that this will make the soup no longer vegan.
Can I make this soup ahead of time?
Yes, you can make this soup ahead of time and reheat it when ready to serve. Just keep in mind that the gnocchi will continue to absorb liquid, so you may need to add a little more broth when reheating.
What are some other variations I can try?
This recipe is a great starting point for your own culinary creativity! Try adding different vegetables like mushrooms, zucchini, or bell peppers. For a heartier soup, add some cooked lentils or chickpeas. You can also experiment with different herbs and spices to create your own signature flavor.
From the desk of Chef Anya Green: “This vegan gnocchi soup is a testament to how satisfying and delicious plant-based cooking can be. Don’t be afraid to experiment with different flavor combinations and toppings. And remember, the best recipes are made with love and shared with good company.”
This Vegan Gnocchi Soup Recipe is a delicious and satisfying way to enjoy a classic comfort food. Whether you’re a seasoned vegan or just looking to incorporate more plant-based meals into your diet, this soup is sure to become a new favorite.
