Go Back

Creamy Vegan Gnocchi Soup

A quick and comforting creamy vegan gnocchi soup, packed with wholesome ingredients and ready in just 25 minutes.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: Italian, Vegan
Calories: 300
Ingredients Method Notes

Ingredients
  

Base Ingredients
  • 2 tablespoons Vegan Butter Adds richness and helps create a creamy texture; substitute with olive oil or broth for oil-free cooking.
  • 1 small Yellow Onion Provides a sweet aromatic base; freshness is key; substitute with shallots if preferred.
  • 1 large rib Celery Contributes crunch and flavor; use a similar amount of fennel for a different taste.
  • 2 large Carrots Offers sweetness and texture; substitute with parsnips for a unique twist.
  • 2-3 cloves Garlic Gives depth of flavor; fresh or minced garlic can be used interchangeably.
  • 0.75 teaspoon Dried Thyme Adds a herby fragrance; any preferred herbs like oregano or basil can work well.
  • 0.5 teaspoon Black Pepper Enhances flavor with some heat; freshly cracked pepper is recommended for the best taste.
  • 2 tablespoons All-Purpose Flour Thickens the soup; gluten-free flour works as an alternative.
  • 1.5 cups Cooked Chickpeas Serves as a protein substitute for chicken; options include soy curls or young green jackfruit.
  • 4-5 cups Vegan Chicken Broth Provides the soup base with a flavorful liquid; vegetable broth can also be used if preferred.
  • 16-32 ounces Gnocchi The star of the dish! Fresh or dried varieties both work well, including gluten-free options.
  • 0.5-1 cup Vegan Cream Adds a rich creaminess; easily made from cashew or sunflower seeds, or use store-bought alternatives.
  • 1-2 cups Baby Spinach Adds nutrition and color; can be left out if preferred.

Method
 

Preparation
  1. Melt the Vegan Butter in a large pot over medium heat.
  2. Add the chopped yellow onion and sauté until translucent, about 3-4 minutes.
  3. Toss in the diced celery and carrots, stirring occasionally until softened.
  4. Incorporate the minced garlic and dried thyme into the mix and sauté for an additional minute.
  5. Sprinkle in the all-purpose flour and stir continuously for about two minutes to create a roux.
  6. Gradually add the vegan chicken broth while stirring, bringing the mixture to a gentle simmer.
  7. Gently fold in the cooked chickpeas and gnocchi; let them cook for about 2-3 minutes until they float.
  8. Stir in the vegan cream and toss in the baby spinach, allowing it to wilt.
  9. Taste the soup and add black pepper or salt as needed before serving.

Notes

Prepping ingredients in advance keeps the process seamless. Taste as you go to adjust seasoning. Use fresh vegetables for optimal flavor.