Vagan Gnocchi Soup
This cozy Vagan Gnocchi Soup features pillowy potato dumplings in a creamy tomato-coconut broth, ready in 30 minutes.
Ingredients
Soup Base
- 1 tbsp olive oil
- 1 small yellow onion diced
- 1 cup carrot sliced
- 2 stalks celery chopped
Broth & Gnocchi
- 4 cups vegetable broth
- 14 ounce diced tomatoes with juices
- 14 ounce full-fat coconut milk
- 16 ounce potato gnocchi
Finishing
- 4 cups fresh spinach
- 1 tsp dried Italian seasoning
- pinch red pepper flakes
- to taste salt and pepper
Instructions
Soup Base
- Heat 1 tablespoon olive oil in a large pot over medium heat. Add diced onion, sliced carrot, and chopped celery; sauté until onion is soft and translucent, about 5 minutes.
- Stir in minced garlic, dried Italian seasoning, and a pinch of red pepper flakes; cook until fragrant, about 1 minute.
Broth & Gnocchi
- Pour in vegetable broth and diced tomatoes with their juices. Bring to a boil, then reduce heat and simmer until vegetables are tender, about 10 minutes.
- Stir in coconut milk, then add gnocchi. Cook until gnocchi float to the surface, about 3–5 minutes.
Finishing
- Remove from heat and stir in fresh spinach until wilted, about 2 minutes. Season with salt and pepper to taste and serve hot.
Notes
I like to add a squeeze of lemon at the end for brightness.
If the coconut milk splits, whisk it gently off heat to re-emulsify.
Reheat slowly to keep gnocchi tender.