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A bowl of vegan gnocchi soup with a hand dipping a piece of bread into the bowl.

Vegan Gnocchi Soup

Gaby Dimova
If you're looking for a hearty and satisfying dish you can make in one pot, you're going to love this new Creamy Vegan Gnocchi Soup. It's packed with fresh vegetables and tender gnocchi in a flavorful veggie broth. It's so easy to make and cooks in less than 30 minutes.
5 from 2 votes
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Cook Time 30 minutes
Total Time 30 minutes
Course Soup
Cuisine American
Servings 6
Calories 307 kcal

Ingredients
  

  • 1 drizzle olive oil
  • 2 cloves garlic
  • 1 small onion
  • 1-2 celery stalks
  • 8 oz mushrooms
  • 1 ½ cups shredded carrot
  • 1 can coconut milk
  • 4 cups water
  • 2 bouillon cubes I used vegan "not chicken" bouillion from Edward and Sons
  • 1 teaspoon each of thyme
  • 1 teaspoon oregano
  • 1 teaspoon rosemary
  • 1 teaspoon dried basil
  • 1 teaspoon salt or to taste
  • 1 teaspoon black pepper or to taste
  • ¼ cup cornstarch
  • 16 oz gnocchi
  • 2 large handfuls spinach

Instructions
 

  • Start by chopping the garlic, onion, celery, and mushrooms and grating the carrots.
  • Generously drizzle olive oil in the bottom of a large pot.
  • Add the onion and garlic and cook them for 2-3 minutes on medium heat, until they start to release their flavors.
  • To the garlic and onion, add the celery, carrot, and mushrooms. Cook them for another 2-3 minutes, while stirring occasionally.
  • Add in the bouillon cubes, spices, salt and pepper, water, and canned coconut milk and stir them together.
  • Add in the cornstarch and whisk it in, making sure to break up any clumps.
  • Cook the soup until it comes to a boil.
  • When the water is boiling, add the gnocchi and cook for several minutes, according to the package instructions. You'll know they are ready when the gnocchi starts to rise up to the surface.
  • Last, add the handfuls of spinach and cook for about 5 minutes, until the spinach softens.
  • Divide the soup into bowls, top with vegan parmesan cheese and enjoy with some toasted bread!

Notes

  • Don't overcook the gnocchi. As soon as they float, they're ready! If they cook too long they will become too soft.
  • Make sure you use canned full-fat coconut milk. Other types of plant milk will make your soup less cream.
  • Stir constantly when adding the cornstarch. It can easily clump rather than making your soup creamy and stirring prevents that from happening.

Nutrition

Calories: 307kcalCarbohydrates: 41gProtein: 7gFat: 15gSaturated Fat: 12gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gCholesterol: 0.1mgSodium: 1014mgPotassium: 472mgFiber: 4gSugar: 3gVitamin A: 6312IUVitamin C: 8mgCalcium: 72mgIron: 6mg
Keyword vegan gnocchi soup
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