Gnocchi Soup
This creamy vegan gnocchi soup is quick, nourishing and comforting, with tender gnocchi and fresh veggies in a dairy-free cream broth. Ready in about 30 minutes.
Ingredients
- 1 ½ cup gnocchi store-bought
- 1 cup soy cream or rice cooking cream, unsweetened
- 2 cups vegetable broth
- 1 carrot chopped
- ½ cup asparagus chopped
- 1 cup celery chopped
- 1 onion chopped
- 2 cloves garlic minced
- 1 cup fresh spinach
- 2 tsp Italian seasoning basil, thyme, oregano
- 2 Tbsp flour
- 2 Tbsp olive oil
- salt & pepper to taste
Instructions
- In a pan, saute the garlic and onion in 2 tsp of olive oil until translucent.
- Add the carrot, asparagus, and celery, then season with salt, pepper, and Italian seasoning. Cook for 5 minutes.
- Add 2 Tbsp of flour and cook for 30 seconds, then add the soy cream and vegetable broth.
- Simmer on low for 8-10 minutes.
- Add the gnocchi.
- Once they float, remove from heat and stir in the fresh spinach.
- Adjust the seasoning to taste and serve.
Notes
The gnocchi are done when they float to the top. Store leftovers in an airtight container in the fridge for up to 3 days; the soup will thicken, so loosen with a splash of broth when reheating.