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Vegan gnocchi soup in a bowl.

Vegan Gnocchi Soup

4.50 from 4 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. 
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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
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