Ingredients
Gnocchi
- 1 batch vegan gnocchi or store bought vegan gnocchi
Soup Base and Vegetables
- 4 cups vegetable broth
- 1 cup (240 mL) oat milk, almond milk, or cashew cream
- 1/4 cup all purpose flour or einkorn flour*
- 7-8 large garlic cloves, minced
- 1 onion, diced
- 4 large carrots, chopped
- 1 head celery, chopped
- 1 tbsp olive oil
Herbs and Spices
- 1 tsp dried parsley*
- 1 tsp dried thyme
- 1 tsp dried basil
- 1/2 tsp mustard powder
- Sea salt + pepper, to taste
Additional Ingredients
- 12 ounces cannellini beans
- 2-3 cups chopped kale or spinach
- Optional: 1 cup shredded vegan parmesan cheese
Instructions
- Prep: Prepare the various ingredients by mincing the garlic, dicing the onion, and chopping the carrots and celery. If making homemade gnocchi, start by boiling potatoes following your gnocchi recipe instructions but hold off on forming the gnocchi until the broth is ready.
- Sauté Garlic & Onion: Heat olive oil in a large pot over medium heat. Add the minced garlic and diced onion and sauté until the garlic becomes fragrant and onions turn translucent.
- Sauté Carrots & Celery: Add the chopped carrots and celery to the pot and cook for about 5 minutes, stirring occasionally, until the carrots start to soften.
- Add Broth and Herbs: Pour in the vegetable broth, then stir in dried parsley, thyme, basil, and mustard powder. Bring the mixture to a boil.
- Make the Gnocchi: While the broth heats, prepare your gnocchi dough, shape and slice it as per your recipe or package instructions. The gnocchi will be cooked directly in the soup.
- Cook Gnocchi in Broth: Once the broth is boiling, carefully add the gnocchi. Stir gently to prevent sticking. The gnocchi will cook quickly and float to the surface when done.
- Make the Roux: In a separate bowl, whisk together the oat/almond milk with the flour until smooth to form a roux that will thicken the soup.
- Incorporate Roux: After the gnocchi have cooked and risen to the top, reduce the heat to a simmer. Pour in the roux gradually while stirring to combine. Cover and cook for 5 to 10 minutes until the soup thickens.
- Add Greens and Beans: Stir in the chopped kale or spinach and the cannellini beans. Season with sea salt and pepper to taste. Cover and cook for an additional 3-4 minutes until the greens have wilted.
- Serve: Ladle the soup into bowls and optionally top with shredded vegan parmesan cheese. Enjoy immediately, or store leftovers in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months.
Notes
- Using homemade gnocchi enhances the flavor and texture, but store-bought vegan gnocchi works well for convenience.
- Substitute oat milk with almond milk or cashew cream depending on preference and availability.
- Flour can be replaced with einkorn flour for a slightly nuttier flavor and better nutrient profile.
- The soup thickens as it simmers with the roux; if too thick, add a splash of vegetable broth or plant milk to adjust consistency.
- For extra richness, stir in vegan parmesan cheese just before serving.
- Make sure to season with salt and pepper according to taste after adding all ingredients.
- This soup stores well; freeze in portioned containers for easy meal prep.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Vegan
- Diet: Vegan