Vegan Gnocchi Soup
This creamy Vegan Gnocchi Soup is a cozy recipe you can make in under 30 minutes. The flavorful broth, tender vegetables, and pillowy soft gnocchi will have you coming back for more!
Servings: 4
Calories: 408.4kcal
Ingredients
- 1 cup unsweetened non-dairy milk
- ½ cup raw cashews for a nut free soup, see notes below
- 1 small onion diced
- 4 cloves garlic minced
- 3 medium carrots diced
- 2 celery ribs diced
- 4 cups vegetable broth
- ¼ cup nutritional yeast
- 1 teaspoons dried parsley
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- ¼ teaspoon dried thyme
- ¾ cup frozen peas thawed
- 16 oz package gnocchi
Instructions
- Place the non-dairy milk and cashews in a blender and blend until completely smooth.
- Sauté the onion, carrots, and celery over medium-high heat in a large stainless-steel pot until the onion is translucent. Add a tablespoon or so of water if the vegetables start to stick to avoid burning. Add the garlic and sauté for another minute until it is fragrant.
- Add seasonings and vegetable broth. Bring to a boil, then reduce the heat, cover, and simmer for 5 minutes.
- Add the peas and gnocchi, cover, and continue simmering for about 5 to 8 minutes, until the gnocchi and vegetables are tender.
- Stir in the cashew cream and season with salt and black pepper to taste.
Notes
If you have a nut allergy or prefer to avoid cashews, you can substitute them with silken tofu or cannellini beans for a creamy texture. Simply blend the silken tofu or beans with the non-dairy milk until smooth before adding it to the soup.
Nutrition
Calories: 408.4kcal | Carbohydrates: 63.3g | Protein: 16.9g | Fat: 10.2g | Saturated Fat: 1.7g | Sodium: 1367.6mg | Potassium: 624.4mg | Fiber: 7.7g | Sugar: 7.1g | Vitamin A: 457.96IU | Vitamin C: 8.94mg | Calcium: 138.08mg | Iron: 3.52mg