Creamy Vegan Gnocchi Soup
Ingredients
- 1 (17 oz) package of Vegan Gnocchi
- 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, thawed), roughly chopped
- 2 cups (60 g) Spinach, packed and roughly chopped
- 3 1/2 tbsp (52 g) Vegan Butter (e.g., Miyoko's Creamery)
- 3 1/2 tbsp (52 g) Flour
- 3 cups (709 ml) Vegetable Broth base (e.g., Better Than Bouillon)
- 2 1/2 cups (591 ml) Plant Milk (e.g., Oatly)
- 1 tbsp Avocado Oil
- 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 and Pepper to taste
Preparation
Heat the avocado oil in a pot over medium heat. Sauté the onions, celery, and carrots until the onions become translucent, about 3-5 minutes.
Add in the broccoli, thyme, garlic, onion salt, and chili flakes (if using), and cook for another couple of minutes or until the garlic is fragrant.
Add the vegan butter to the pot, and once melted, add the flour. Mix well and cook for another minute to cook out the raw flour flavor, stirring occasionally.
Pour in the vegetable broth and plant milk, and bring to a soft boil. Reduce the heat to medium-low and simmer for 8 minutes.
Add in the gnocchi, chopped spinach, and nutmeg. Cook for 5-8 minutes or until the gnocchi is cooked through and the spinach is wilted.
Season with salt and pepper to taste.
Serve the creamy vegan gnocchi soup hot, and enjoy!