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Creamy Vegetable Gnocchi Soup - Good Old Vegan

Creamy Vegetable Gnocchi Soup

This soup is so creamy, delicious and filled with pillowy gnocchi. It’s so easy to make and will have you cozying up with a bowl in no time!

Creamy Vegetable Gnocchi Soup

This soup is so creamy, delicious and filled with pillowy gnocchi. It’s so easy to make and will have you cozying up with a bowl in no time!

Course Dinner, Lunch, Soup

Cuisine Italian-Inspired

Keyword Creamy Vegan Gnocchi Soup, Vegetable Gnocchi Soup

Prep Time 15

Cook Time 30

Total Time 45

Servings

Author Devorah

Ingredients

1 17 oz package Vegan Gnocchi
2 medium Carrots sliced
2 ribs Celery chopped
1 small Onion chopped
4 cloves Garlic minced
1 1/2 cups Broccoli [120g] (if using frozen then let thaw) roughly chopped
2 cups Spinach [60g] packed and then roughly chopped
3 1/2 Tbsp Vegan Butter [52g]
3 1/2 Tbsp 52 g Flour [52g]
3 cups Vegetable Broth base [709ml]
2 1/2 cups Plant Milk [591ml]
1 Tbsp Avocado Oil
1 1/2 tsp Thyme [7.5g]
1/2 tsp Onion Salt [2.5g]
1/8 tsp Nutmeg
Pinch Red Chili Flakes optional
Salt & Pepper to taste

Instructions

Heat the oil on med heat and sauté the onions, celery and carrots until onions become translucent. About 3-5 minutes.
Add in the broccoli, thyme, garlic, onion salt and chili flakes (if using) then continue cooking for another couple of minutes or until the garlic is fragrant.
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.
Add in the vegetable broth and milk and bring to a soft boil. Lower the heat to med low and simmer for 8 minutes.
Add in the gnocchi, chopped spinach and nutmeg and cook for 5-8 minutes or until the gnocchi is cooked through and the spinach is wilted.