Creamy Vegetarian Gnocchi Soup
A warm, filling soup made with gnocchi, fresh vegetables, and a creamy broth, perfect for cozy family dinners.
Ingredients
Vegetable Base
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 2 stalks celery, diced
Soup Base
- 6 cups vegetable broth
- 1 package (16 oz) gnocchi
- 2 cups fresh spinach
Cream Ingredients
- 1 cup heavy cream (or coconut cream for vegan) Use coconut cream for a vegan option.
Seasoning
- Salt and pepper to taste
Instructions
Preparation
- Dice the onion, carrots, and celery. Mince the garlic. Measure broth and cream. Rinse spinach if needed.
Cooking
- Heat 1 tablespoon olive oil in a large pot over medium heat.
- Add the diced onion, carrots, and celery. Cook for 5–7 minutes until soft.
- Add minced garlic and cook for 30 seconds until fragrant.
- Pour in 6 cups vegetable broth and bring to a simmer.
- Add the gnocchi and cook for 2–4 minutes until they float and are tender.
- Stir in 1 cup heavy cream (or coconut cream for vegan) and add 2 cups fresh spinach, stirring until wilted.
- Season with salt and pepper to taste. Serve hot.
Notes
Cool the soup to room temperature within two hours. Store in airtight containers in the fridge for up to 3 days. Reheat on the stove over low heat, stirring to keep the cream smooth. Freeze only the broth base (without gnocchi) for up to 2 months; add fresh gnocchi when you reheat. For a dairy-free option, use coconut cream and skip any cheese.
Nutrition
Serving: 1gCalories: 350kcalCarbohydrates: 45gProtein: 10gFat: 15gSaturated Fat: 9gSodium: 600mgFiber: 4gSugar: 5g