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

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Ingredients

1 (17 oz) package of Vegan Gnocchi ( I used Bella Terra
2 medium Carrots sliced
2 ribs of Celery chopped
1 small Onion chopped
4 cloves of Garlic minced
1 1/2 cups (120 g) of Broccoli (if using frozen then let thaw) roughly chopped
2 cups (60 g) Spinach packed and then roughly chopped
3 1/2 Tbsp (52 g) Vegan Butter
3 1/2 Tbsp (52 g) Flour
3 cups (709 ml) Vegetable Broth
2 1/2 cups (591 ml) of Plant Milk ( I use Oat for it’s creaminess)
1 1/2 tsp (7.5 g)Thyme
1/2 tsp (2.5 g) Onion Salt
1/8 tsp Nutmeg
Pinch of Red Chili Flakes (optional)
Salt & Pepper to taste

Directions

1. Heat the oil on med heat and sauté the onions, celery and carrots 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 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 is cooked through and the spinach is wilted. Check for seasoning and adjust with salt and pepper.