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Vegan Gnocchi Soup

Vegan Gnocchi Soup
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Vegan Gnocchi Soup is a comforting, creamy dish that’s perfect for cozy nights or quick meals. In under 25 minutes, you can indulge in this delightful soup made with chickpeas and fresh vegetables. This recipe offers a delicious plant-based twist on traditional gnocchi soup that both vegans and non-vegans will love. Packed with flavor and nutrition, it’s an ideal one-pot meal for busy weeknights or gatherings with friends and family. Enjoy the warmth of this hearty soup any time of year!

Ingredients

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  • 2 tablespoons vegan butter (or oil)
  • 1 small yellow onion, finely diced
  • 1 large rib celery, finely chopped
  • 2 large carrots, thinly sliced
  • ¾ teaspoon dried thyme
  • ½ teaspoon black pepper + more for serving
  • 2–3 cloves garlic, minced
  • 2 tablespoons all purpose flour
  • 1 ½ cups or a 15-ounce can cooked chickpeas
  • 4–5 cups vegan chicken broth, to taste
  • 16–32 ounces gnocchi
  • ½ cup or more (up to 1 cup) of vegan cream, to taste
  • 1–2 cups baby spinach, roughly chopped, optional

Instructions

  1. In a large nonstick pot over medium-high heat, melt the vegan butter. If you're opting for oil instead, use olive or avocado oil. For an oil-free version, add broth or water one tablespoon at a time while cooking the vegetables.
  2. Add the diced onion, celery, and sliced carrots to the pot. Stir frequently for about three minutes until they are somewhat softened.
  3. Stir in the black pepper and minced garlic. Cook for an additional thirty seconds while stirring constantly to prevent burning.
  4. Sprinkle in the all-purpose flour while stirring constantly for about thirty seconds until well combined.
  5. Add your cooked chickpeas into the pot. Slowly stir in the vegan chicken broth until everything is combined smoothly.
  6. Carefully add the gnocchi into the pot—watch out for splashes! Give everything a good stir to combine.
  7. Bring the mixture to a boil after adding gnocchi. Then lower the heat to medium-low and let it simmer for about eight minutes, stirring occasionally.
  8. Start by adding half a cup of vegan cream and chopped spinach. You may add up to one cup of cream based on your preference. Cook for an additional one to two minutes until spinach is wilted.
  9. Taste your soup; if needed, adjust seasoning with salt or more black pepper before serving. Garnish with fresh cracked black pepper or parsley if desired.
  10. Refrigerate any leftover Vegan Gnocchi Soup in an airtight container. You can also freeze it for up to ninety days; just remember it will thicken upon cooling but can be loosened with hot broth when reheating.

Nutrition

Find it online: https://juliataste.com/vegan-gnocchi-soup/