Creamy Vegan Gnocchi Soup
Servings: 6 servings
Calories: 314kcal
Ingredients
- 1 tablespoon coconut oil
- 1 medium yellow onion chopped
- 4 medium carrots peeled, and slice
- 2 large celery stalks chopped
- 6 cloves garlic sliced thinly
- Pinch sea salt
- 2 teaspoons dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon poultry seasoning
- ¼ teaspoon red pepper flakes optional, or Cobanero chili flakes (highly recommend)
- 4 cups vegetable broth I used 1.5 tablespoons seasoned vegetable base mixed with 4 cups hot water
- 2 cups cannellini beans or 1 15-oz can cannellini beans or garbanzo beans
- 1 13.5-oz can full fat coconut milk
- 1 12-oz package of vegan gluten-free mini gnocchi or regular gnocchi (not gluten-free)
- 2 cups fresh kale stemmed and chopped
- 1 tablespoon lemon juice or apple cider vinegar, or sherry vinegar (highly recommend)
Instructions
- Heat a large pot over medium heat for 3 minutes, add coconut oil.
- Add yellow onion, carrots, celery, garlic, and a pinch of sea salt to the pot. Stir to distribute vegetables evenly.
- Cook for 6 to 8 minutes, stirring occasionally. Add dried thyme, dried oregano, poultry seasoning, and red pepper flakes, if using. Stir frequently for one minute.
- Add vegetable broth and cannellini beans, and bring to boil. Reduce to simmer and cook for 15 minutes, stirring occasionally.
- Add coconut milk and mini gnocchi. Cook until gnocchi rise to the top of the soup, approximately 3 - 5 minutes. Then stir in kale until wilted, for 1 - 2 minutes.
- Stir in lemon juice before serving. Taste and adjust seasoning as needed.
Notes
If you use regular gnocchi, it may take 5 - 8 minutes to cook.
