Description
This vegan gnocchi soup is so thick, creamy, and delicious! Soft pillowy gnocchi, fresh vegetables, and savory Italian flavors easily come together all in one pot. This 30-minute meal is sure to become everyone’s new favorite!
Ingredients
Scale
- 2 tablespoons vegan butter
- 1/2 medium white onion, diced
- 2 medium carrots, shredded
- 4 medium garlic cloves, minced
- 1/4 cup all-purpose flour
- 2 cups plant milk
- 1 tablespoon cornstarch
- 3 cups vegetable broth
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon Italian seasoning
- 1/4 teaspoon poultry seasoning
- 1/4 teaspoon dried thyme
- 1/8 teaspoon red pepper flakes
- 16 ounces potato gnocchi
- 1 cup baby spinach, chopped
Instructions
- Step: Dice the onions, shred the carrots, mince the garlic, and coarsely chop the baby spinach.
- Step: Bring a large pot to medium-high heat. Add the vegan butter to the pot and let it melt. Sauté the onions for about 3 minutes. Add the carrots and garlic and stir as they cook for 2 minutes.
- Step: Lower the heat to medium. Add the flour to the pot and stir until the veggies are fully coated, about 1 minute.
- Step: Whisk the cornstarch into the plant milk until smooth. Pour into the pot with the vegetable broth and all seasonings. Stir occasionally while the soup thickens for 10 minutes.
- Step: Add the gnocchi and cook for 5-10 more minutes. Remove from heat, stir in the baby spinach, and serve.
Notes
If your gnocchi is frozen, keep it in the freezer until ready to use to maintain structure. Frozen gnocchi takes 2-3 extra minutes to cook.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 239 kcal
- Sugar: 6.6 g
- Sodium: 835 mg
- Fat: 7.6 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 4.5 g
- Trans Fat: 0 g
- Carbohydrates: 33.8 g
- Fiber: 2.6 g
- Protein: 9 g
- Cholesterol: 0 mg
Keywords: vegan gnocchi soup, vegan soup, creamy soup, plant-based dinner, italian vegan recipes