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–+ servings
Gnocchi Soup

Creamy Vegan Gnocchi Soup in 20 Minutes for Cozy Nights

This Creamy Vegan Gnocchi Soup is a delightful, quick recipe perfect for weeknights, bringing warmth and comfort with every bowl.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: Vegan
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 1 package Gnocchi Opt for gluten-free if necessary.
  • 3 cups Vegetable Broth Can substitute with chicken broth if not vegan.
  • 2 tablespoons Olive Oil Alternatively, use vegetable broth for oil-free cooking.
For Creaminess
  • 1 cup Vegan Sour Cream Swap for regular sour cream if not vegan.
  • 1 cup Vegan Cream Cheese Consider cashew cream for a soy-free option.
For Flavor and Aroma
  • 3 cloves Garlic Diced.
  • 1/3 cup Onions Finely chopped; can use shallots.
  • 1 teaspoon Italian Herbs Feel free to use fresh herbs.
For Nutritional Boost
  • 1 handful Spinach Kale or swiss chard can be used.
  • 2 ribs Celery Chopped.
  • 1/4 cup Carrots Shredded; try zucchini if preferred.
For Protein
  • 1 cup Vegan Chicken Cubes Can replace with chickpeas or omit.
To Season
  • Salt and Pepper Season to taste.

Equipment

  • Large saucepan

Method
 

Step-by-Step Instructions
  1. In a large saucepan, heat 2 tablespoons of olive oil over medium heat. Add the finely chopped onions, garlic, and celery, sautéing for about 2 minutes until the onions are translucent and aromatic.
  2. Introduce the vegan chicken cubes to the sautéed mixture. Sprinkle with salt and pepper, then cook for an additional 3 minutes, stirring occasionally until golden.
  3. Pour in the vegetable broth, bringing the mixture to a lively boil. Prepare your gnocchi according to the instructions, cooking for 2-3 minutes until they float.
  4. Once boiling, add the gnocchi and cook according to package instructions, stirring gently until tender, typically around 2-3 minutes.
  5. Lower the heat to a simmer. Stir in the vegan cream cheese and sour cream until fully blended, then add the shredded carrots, Italian herbs, and spinach. Cook for an additional 2 minutes until spinach wilts.
  6. Taste and adjust the seasoning with more salt and pepper as needed. Ladle the soup into warm bowls and optionally sprinkle fresh herbs on top before serving.

Nutrition

Serving: 1bowlCalories: 300kcalCarbohydrates: 45gProtein: 9gFat: 12gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gSodium: 800mgPotassium: 600mgFiber: 5gSugar: 3gVitamin A: 2500IUVitamin C: 30mgCalcium: 150mgIron: 2mg

Notes

For optimal flavor, taste as you cook and adjust seasonings. Customize with seasonal veggies as desired.

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