Creamy Vegetable Gnocchi Soup
Creamy Vegetable Gnocchi Soup
This soup is creamy , delicious and filled with pillowy gnocchi. It’s so easy to make and will have you cozing up to a bowl in no time. I’ve never had it myself but I know that there is a popular Olive Garden version of this soup with chicken. Feel free to add in plant based chicken or just enjoy all of the yummy Vegetables in this recipe!
Serves 4
Ingredients
1 (17 oz) package Vegan Gnocchi
2 medium Carrots, sliced
2 ribs of Celery, chopped
1 small Onion ,chopped
4 cloves Garlic, minced
1 1/2 cups (120g) Broccoli, roughly chopped (if using frozen then let thaw)
2 cups (60g) baby Spinach, roughly chopped
3 Tbsp (45g) Vegan Butter
3 1/2 Tbsp (52g) Flour
3 cups (709ml) Vegetable Broth
2 1/2 cups (591ml) Unsweetened Plant Milk or more if needed to thin
1 Tbsp (15ml) neutral Oil
1 1/2 tsp (5g)Thyme
1/2 tsp (2.5 g) Onion Salt
1/8 tsp Nutmeg
Pinch Red Chili Flakes (optional)
Salt & Pepper to taste
Directions
1. Heat the oil in a large pot on medium heat. Add in the onions, celery and carrots and cook until onions become translucent. About 3-5 minutes.
2. Add in the broccoli, thyme, garlic, onion salt and chili flakes (if using) then continue cooking or another couple of minutes or until the garlic is fragrant.
3. Add in the butter and once melted add in the flour. Mix well and stir occasionally while you cook for another minute to cook out the raw flour flavor.
4. Add in the vegetable broth and milk and bring to a soft boil. Lower the heat to med low and simmer for 6-8 minutes. Season with salt and pepper to taste.
5. Add in the gnocchi, nutmeg and chopped spinach and cook for 5-8 minutes or until the gnocchi are cooked through and the spinach is wilted. Check for seasoning and adjust with salt and pepper. If the soup becomes too thick, adjust by adding 1/2 cup additional plant milk at a time until desired consistency.
