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Creamy Vegetable Gnocchi Soup

This Creamy Vegetable Gnocchi Soup is a creamy, simple yet flavorful, and oh so cozy fall inspired dinner! I’m in fall mode and have been dreaming up all the most amazing soups and this one came to life so perfectly. Mixed vegetables and pillowy soft gnocchi cooked in a tasty creamy coconut broth. This soup comes together very quickly, about 30 minutes. It also happens to be made up of very simple ingredients that you probably have in your fridge and pantry already. Grab some pre-made gnocchi or make your own and you’ve got the perfect cozy dinner to curl with on the couch with.

Let’s break it down! Cook the vegetables until they are soft and starting to brown. You want the vegetables to brown.. this is key for good flavor. Then, add in the dried herbs and broth. Once boiling, cook the gnocchi. It cooks quick so boil for only 3 minutes and then turn it down to simmer. Add in the coconut milk and more salt to taste. That’s it! Dinner is served.

Kitchen Essentials: 

Nothing fancy! Just a large pot to hold all of this delicious creamy soup.

Main Ingredients: 

  • Store-Bought Gnocchi
  • Mixed Vegetables
  • Vegetable Broth
  • Coconut Milk

Substitutions:

  1. Store-Bought Gnocchi: Pre-made gnocchi is widely available at most grocery stores in the pasta isle. Most are vegan, just check the ingredients! If you can’t find one, make your own! I’m sure you can find a good vegan gnocchi recipe with a quick google search. Another alternative is the cauliflower gnocchi from trader joes. I haven’t tried it myself but I’m sure it’ll be good.
  2. Vegetable Broth: Any vegetable broth will do. I enjoy the better than bouillon vegetable base but any store bought one will do. Alternatively, add water. You’ll have to add more dried herbs and salt.
  3. Canned Coconut Milk: This soup does taste a bit coconut-y but in the best possible way. If you aren’t a fan of coconut milk, use any unsweetened non-dairy milk. It will be a bit more on the watery side but still good. You could also use cashew cream. Simply blend softened cashews mixed with equal parts water.

More Soup Recipes You Might Like:

If You Make This Recipe:

Tag me on Instagram! I’d love to see your delicious re-creations and feature them! As always, I would greatly appreciate if you share your review in the comments below. Don’t forget to add if you made any fun substitutions. Thank you!

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Creamy Vegetable Gnocchi Soup

  • Author: Liv
  • Prep Time: 10
  • Cook Time: 20
  • Total Time: 30
  • Yield: 46 1x
  • Category: Mains
  • Method: Stove-Top
  • Diet: Vegan

Description

This Creamy Vegetable Gnocchi Soup is a creamy, simple yet flavorful, and oh so cozy fall inspired dinner! I’m in fall mode and have been dreaming up all the most amazing soups and this one came to life so perfectly. Mixed vegetables and pillowy soft gnocchi cooked in a tasty creamy coconut broth. This soup comes together very quickly, about 30 minutes. It also happens to be made up of very simple ingredients that you probably have in your fridge and pantry already. Grab some pre-made gnocchi or make your own and you’ve got the perfect cozy dinner to curl with on the couch with. 


Ingredients

Units Scale
  • 1 tablespoon Olive Oil
  • 1 cup Yellow Onion, diced
  • 2 Stalks Celery, diced
  • 2 Large Carrots, thinly sliced
  • 3 Garlic Cloves, minced
  • 1 teaspoon Dried Oregano
  • 1 teaspoon Dried Parsley
  • 1 teaspoon Thyme
  • 1/2 teaspoon Salt, more to taste
  • 1/2 teaspoon Black Pepper
  • 4 cups Vegetable Broth
  • 1lb Store-bought Gnocchi
  • 1 cup Canned Coconut Milk
  • 1 cup Spinach, chopped

Instructions

  1. Dice the onion and celery. Heat a large pot on medium-high and add the olive oil. Cook the onion and celery for 5-6 minutes or until soft and starting to brown.
  2. Thinly slice the carrots and mince the garlic. Add to the pot and cook for another 2 more minutes.
  3. Throw in the dried herbs, salt, and pepper to the pot and stir to combine. Pour in the vegetable broth and bring to a boil.
  4. Add the gnocchi and boil for 3 minutes. Reduce to simmer and continue to cook for 10 more minutes. Add in canned coconut milk and cook for another 2-3 minutes. Toss in spinach and turn off heat. Taste and adjust salt. This depends on the saltiness of the vegetable broth you used. I needed to add a touch more. Serve!

Notes

Store leftovers in the fridge for 2-3 days.

Keywords: vegan, creamy gnocchi soup, creamy vegetable gnocchi soup, gnocchi, potato gnocchi, vegan soup, soup

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