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    Home » Soup

    Vegan Gnocchi Soup

    December 27, 2021 by cookingwithelo 6 Comments This post may contain affiliate links.

    Jump to Recipe

    Vegan gnocchi soup is the most creamy, hearty and comforting soup to make in winter. It's dairy-free, made with coconut milk, loaded with vegetables and super soft gnocchi. All you need is one pot and 35 minutes of time. If you like vegan cream soups, you may also like this vegan cream of chicken soup.

    Gnocchi soup in a bowl with a spoon.
    Jump to:
    • Why you'll love this recipe
    • Key ingredients and substitutions
    • Elo's tips
    • Step-by-step with pictures
    • Storage and reheating tips
    • Frequently Asked Questions
    • The recipe
    • More creamy vegan soups

    Why you'll love this recipe

    • Vegan gnocchi soup is the ultimate comfort food that will instantly warm you up from the inside.
    • It is quick to make on cold winter days. It only takes 35 minutes from start to finish.
    • This gnocchi soup is nutritious, loaded with veggies and super filling. It makes a great weeknight dinner.
    • It is incredibly creamy and rich but actually healthy. No one will guess it's dairy-free.
    • This recipe is also vegan, gluten-free and meat-free as it's made without cream and chicken.

    Key ingredients and substitutions

    Vegetables: onions, carrots and celery make up the base of this soup and give it its incredible taste. It's very important to sauté the veggies in oil before adding the broth and the coconut milk to intensify the flavors of the soup. You can substitute celery with leek or more carrots if you prefer.

    Time-saving tip: some supermarkets sell packages of chopped soup vegetables often made from onion, carrots, celery and leek that you can use.

    Spices: we like to keep the spices very simple for this soup by using only ground paprika. But you could add some garlic powder, dried thyme and dried sage.

    Vegetable broth: it is probably the most important ingredient of this soup as it will influence its taste significantly. We like to use sugar-free bouillon powder to be able to measure the exact amount we add and how intense the broth flavor should be. You can also use jarred, or boxed vegetable broth (it can be fresh or frozen) or a bouillon cube.

    Canned full-fat coconut milk. Make sure to use full-fat coconut milk as it is what makes the soup rich and creamy.

    Gnocchi: our first choice are the gluten-free gnocchi from Schär. However, you could use any fresh or frozen gnocchi. Although gnocchi are made from potatoes, store-bought ones often contain wheat flour or eggs. Make sure to choose a brand that is vegan and gluten-free to suit your diet (if necessary).

    Spinach: to add an extra portion of veggies, we like to add some spinach to the soup. You can use kale instead of spinach if you want.

    • Celery, carrots, onion and oil on a cutting board.
    • Gnocchi, coconut milk, spinach, vegetable broth and paprika on a cutting board.

    Elo's tips

    1. Chop the veggies ahead of time and keep some in your freezer. If you're making a recipe that also uses onions, carrots and celery (such as this vegan cream of chicken soup), chop some more veggies and keep them in a zip bag in your freezer.
    2. Chop the vegetable into small pieces as the soup won't be blended. They will also cook much quicker.
    3. To save some chopping time, use the vegetable chopping blade of your food processor if you have one. The veggies will be chopped within seconds.
    4. Sauté the vegetables in oil first. They will release their aromatic compounds and make the soup much more flavorful.
    5. Cover the pot while the gnocchi are cooking. Follow the cooking time indicated on the package and make sure your soup is hot (simmering). If using frozen gnocchis don't thaw them first. They could fall apart or get mushy.
    6. Thin out the soup with more vegetable broth until it reaches your preferred consistency.
    7. Adjust the seasoning at the end. We always recommend adding salt at the very end, when the soup is already done. Depending on the broth you are using and how salty it is, you may not need to add any extra salt.

    Step-by-step with pictures

    Wash and chop the vegetables. Mince the onion very finely and cut the vegetables into thin slices. You want to cut the carrots lengthwise in half before slicing them.
    Sauté the onion. Heat a Dutch oven, stockpot or any other large pot you have with your preferred cooking oil. When hot, sauté the onion until fragrant (approximately 3 minutes).

    • Chopped onion, carrots and celery on a cutting board.
    • Sauteed onions in a pot.

    Sauté the carrots and celery for several minutes. Stir regularly to prevent them from sticking to the pot. The sautéed vegetables make up the base of this dairy-free gnocchi soup.
    Simmer then soup. Add the vegetable broth, coconut milk and paprika to the pot and bring it to a simmer. Let it cook for about 10 minutes with a lid on.

    • Sauteed onions, carrots and celery in a Dutch oven.
    • Simmering vegan gnocchi soup.

    Add in the gnocchi and the spinach. This is a one-pot soup recipe, which means that you can simply cook the gnocchi in the soup. Cover the pot with a lid and wait the amount of time indicated on the package. Do a taste test. If the gnocchi are done (or almost done), add in the spinach. Cover again until it's wilted.
    Thin out the soup with more vegetable broth if desired.

    • Spoon stirring the uncooked gnocchi into the soup.
    • Finished vegan gnocchi soup.

    Storage and reheating tips

    How to store gnocchi soup?

    You can store the gnocchi soup in an air-tight container in the refrigerator for 3 to 4 days. If you made some extra servings, don't cook the gnocchi in the soup just yet. It's always preferable to cook the gnocchi in the hot soup shortly before serving to prevent them from falling apart.

    How to reheat gnocchi soup?

    You can reheat the soup in a bowl in the microwave or on the stove over low heat. Always cover the bowl with a plate that you turned upside down or the pot with a lid. The steam will soften the gnocchi and prevent them from remaining hard. Note that the soup will thicken when refrigerated as the coconut milk solidifies. You may need to add a splash of vegetable broth (or water) when reheating it.

    Can gnocchi soup be frozen?

    Yes, gnocchi soup with gnocchi already in it can easily be frozen for up to 1 month if stored in an air-tight container.

    Can you freeze leftover gnocchi?

    Yes, you can freeze left-over, uncooked gnocchi. Store them in a zip bag.

    Vegan gnocchi soup in a Dutch oven with a ladle.

    Frequently Asked Questions

    Can you make gnocchi soup ahead of time?

    Yes, you can make the soup ahead of time but preferably cook the gnocchi shortly before serving.

    How to make a creamy vegan soup?

    The three best options to make a dairy-free vegan cream soup are full-fat coconut milk, non-dairy milk with a little bit of cornstarch or adding 2-3 heaped tablespoons of cashew butter to the soup.

    How to keep gnocchi from falling apart.

    If you know you'll have leftovers, it's best to save some of the soup and only cook the amount of gnocchi you'll eat in one serving.

    What to eat with gnocchi soup?

    Gnocchi soup is very nutritious and filling, which means that you can eat it as a main dish. You can serve it with some roasted vegetables or a salad on the side.

    Don’t forget to join the Cooking With Elo newsletter. You’ll get gluten-free and vegan dinner ideas sent right to your inbox.

    The recipe

    Vegan gnocchi soup in a bowl.

    Vegan Gnocchi Soup

    4.60 from 5 votes
    This vegan gnocchi soup is the most creamy, hearty and comforting soup to make in winter. It's dairy-free, full of vegetables and pillow-soft gnocchi. 
    Print Pin
    Prep Time: 15 minutes
    Cook Time: 20 minutes
    Total Time: 35 minutes
    Servings: 4
    Author: Eloïse Jennes

    Equipment

    • Cutting board
    • Sharp knife
    • Measuring cups or a kitchen scale
    • Dutch oven or large pot

    Ingredients 

    • 3-4 medium carrots
    • 4-6 celery sticks with leaves
    • 1 onion
    • 2 tablespoons avocado oil or preferred cooking oil
    • 2 cups (500 ml) vegetable broth more as needed
    • 14 ounces (400 ml) canned full-fat coconut milk
    • 1 teaspoon ground paprika
    • 6 ounces (150 g) fresh baby spinach
    • 10.5 ounces (300 g) gluten-free gnocchi

    Instructions

    • Wash the carrots and the celery. Cut the carrots lengthwise in half and into thin slices. Cut the celery into slices (see step-by-step pictures in post above).
    • Finely mince the onion.
    • Heat a Dutch oven or large pot with avocado oil (or your preferred cooking oil). When hot, sauté the onion over medium-high heat until translucent.
    • Add in the carrots and celery and sauté for 5 minutes while stirring frequently. 
    • Pour in the vegetable broth and the full-fat coconut milk. Add in the paprika. Cover with a lid and simmer for 10 minutes over medium heat. 
    • Add in the gnocchi and cover with the lid again. Cook for 2 minutes or according to the time indicated on the package. Finally, add in the spinach and wait until welted. Adjust seasoning if necessary. Add more vegetable broth if you prefer a thinner consistency.

    Notes

    1. Time-saving tip: some supermarkets sell packages of chopped soup vegetables containing onions, carrots, celery and leek that you can use.
    2. Substitutions: You can substitute celery with leek or more carrots, and spinach with kale.
    3. Spices: we like to keep it very simple for this soup but you could add some garlic powder, dried thyme and dried sage. 
    4. Broth: we like to mix bouillon powder with water to create a slightly stronger broth that balances out the coconut flavor.
    5. Cover the pot while the gnocchi are cooking. Follow the cooking time indicated on the package and make sure your soup is hot (simmering). If using frozen gnocchis don't thaw them first. They could fall apart or get mushy.
    6. Thin out the soup with more vegetable broth until it reaches your preferred consistency.
    7. Storage tips: you can store the gnocchi soup in an air-tight container in the refrigerator for 3 to 4 days. If you made some extra servings, don't cook the gnocchi in the soup just yet. It's always preferable to cook the gnocchi in the hot soup shortly before serving to prevent them from falling apart.
    8. Reheating tips: you can reheat the soup in a bowl in the microwave or on the stove over low heat. Always cover the bowl with a plate that you turned upside down or the pot with a lid. The steam will soften the gnocchi and prevent them from remaining hard.
    9. Note that the soup will thicken when refrigerated as the coconut milk solidifies. You may need to add a splash of vegetable broth (or water) when reheating it.

    Nutrition

    Calories: 427kcal | Carbohydrates: 40g | Protein: 7g | Fat: 29g | Saturated Fat: 20g | Fiber: 5g | Sugar: 4g
    Leave a rating and comment below! Thank you!Don't forget to mention @cookingwithelo on social media

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    Reader Interactions

    Comments

    1. Margaux

      January 08, 2022 at 9:22 pm

      5 stars
      Easy to make and so delicious! Thanks for this great recipe!!

      Reply
      • cookingwithelo

        January 10, 2022 at 8:05 am

        I'm so happy to read this! Thank you for sharing Margaux!

        Reply
    2. Estelle

      January 10, 2022 at 5:23 pm

      5 stars
      The soup tasted soooo good and it was super easy to cook! I really recommend!

      Reply
      • cookingwithelo

        January 12, 2022 at 8:13 am

        Yay! So happy to read that you enjoyed the soup!

        Reply
    3. Brittany

      June 06, 2022 at 3:15 am

      3 stars
      I used a slightly smaller can of unsweetened full fat coconut milk than this recipe indicates, but I could not get past the coconut taste.
      I had to drastically change the profile of the soup to salvage it (added jalepenos, mushrooms, tons of cilantro, lime, some tomatoes, some cannelini beans)....to help drown out the sweet broth flavor...or at least give it more of a thai flavor.

      I really wanted to like this recipe as is...but thought it might be helpful to post my experience and alterations in case someone else has the same experience.

      Reply
      • cookingwithelo

        June 06, 2022 at 8:21 am

        Hi Brittany! Thank you for your feedback, it's indeed always helpful to me and to other readers 😊
        I guess that the type of broth that you use is decisive in this recipe. I personally use bouillon powder mixed with water, which allows me to make the broth a little stronger in flavor and balance out the coconut taste (I will add that to the recipe notes). You could also try adding a little tamari (gluten-free soy sauce).

        Reply

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