Description
This Tuscan Vegan Gnocchi Soup is a comforting and hearty dish featuring tender potato gnocchi, fresh spinach, and a fragrant blend of herbs simmered in a creamy coconut milk and vegetable broth base. Perfect for a cozy meal, this soup is rich in flavor and completely plant-based, making it ideal for vegans and anyone craving a nutritious, warming bowl of soup.
Ingredients
Scale
Sauté Base
- 2 tablespoons olive oil
- 1 large onion, diced
- 4 cloves garlic, minced
- 2 medium carrots, diced
- 2 stalks celery, diced
Seasonings and Broth
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1/2 teaspoon red pepper flakes
- 6 cups vegetable broth
- 1 (14-ounce) can coconut milk
- 1 (14-ounce) can diced tomatoes, undrained
- 1 tablespoon nutritional yeast
- Salt and pepper to taste
Fresh Ingredients
- 3 cups fresh spinach
- 1 pound potato gnocchi
- 1 tablespoon lemon juice
- Fresh basil leaves, for garnish
Instructions
- Heat the olive oil: Warm the olive oil in a large pot over medium heat to prepare for sautéing the vegetables.
- Sauté onion: Add the diced onion to the pot and cook until it becomes translucent, about 5 minutes, which helps develop a flavorful base.
- Add garlic and vegetables: Stir in the minced garlic, diced carrots, and diced celery; cook for another 5 minutes until the vegetables soften and release their aromas.
- Incorporate herbs and spices: Add the dried thyme, dried rosemary, and red pepper flakes, stirring to combine. Cook for 1 minute until fragrant to enhance the soup’s flavor.
- Add liquids and tomatoes: Pour in the vegetable broth, coconut milk, and undrained diced tomatoes. Stir well to blend all ingredients into a cohesive soup base.
- Season and enrich: Add the nutritional yeast and season with salt and pepper to taste, enriching the soup with a subtle cheesy flavor while balancing the seasoning.
- Simmer the soup: Bring the soup to a gentle boil, then reduce the heat to a simmer. Allow it to cook for 15-20 minutes to meld the flavors.
- Add spinach and gnocchi: Stir in the fresh spinach and potato gnocchi. Cook for another 5 minutes until the spinach wilts and the gnocchi becomes tender.
- Brighten flavor: Add the lemon juice to brighten and balance the flavors. Adjust seasoning if necessary.
- Serve: Ladle the soup into bowls and garnish with fresh basil leaves for a fragrant finish.
- Enjoy: Serve immediately to enjoy the comforting flavors of this vegan Tuscan gnocchi soup.
Notes
- Use fresh or frozen spinach; if using frozen, add it directly without thawing.
- For a gluten-free version, use gluten-free gnocchi.
- Adjust red pepper flakes for desired spice level.
- Make sure to stir occasionally during simmering to prevent gnocchi from sticking.
- This soup can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
