Description
This hearty Vegetarian Gnocchi Soup is a vibrant and nourishing dish perfect for chilly days. Packed with tender gnocchi, nutrient-rich vegetables like broccoli, kale, and sweet potato, and infused with fragrant herbs and creamy coconut milk, it offers comforting warmth and wholesome flavors in every bowl.
Ingredients
Scale
Vegetables and Herbs
- 1/2 white onion (diced)
- 2 garlic cloves (minced or finely diced, more to taste)
- 1 celery stick (finely diced)
- 2 small carrots (sliced)
- 1 cup broccoli florets (diced)
- 1 small sweet potato (peeled, diced)
- 1 cup kale (or other greens, stems removed, diced)
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 tsp dried sage
- 1 bay leaf
- Pinch salt
- Pinch black pepper
Liquids and Seasonings
- 1 tbsp olive oil
- 2 cups vegetable stock
- 1/2 cup coconut milk
- 1 tsp apple cider vinegar (optional)
Main Ingredient
- 2 cups gnocchi
Instructions
- Sauté Aromatics: Heat the olive oil in a large pot over medium heat. Add the diced onion and cook for 3-4 minutes until softened and translucent. Then add the minced garlic along with the dried thyme, rosemary, and sage. Stir and cook for an additional 2-3 minutes to release the herb aromas.
- Add Celery: Stir in the finely diced celery and cook for another 3-4 minutes, letting it soften and meld with the other aromatics.
- Cook Vegetables: Add the diced broccoli florets, sweet potato, and sliced carrots to the pot. Cook for 4-5 minutes, stirring occasionally. If the mixture begins to stick, add a splash of water to deglaze the pan.
- Add Stock and Gnocchi: Pour in the vegetable stock and add the gnocchi. Bring the soup to a boil, then reduce the heat to a gentle simmer. Stir in the coconut milk for creaminess and mix well. Allow it to cook for 6-8 minutes to let the gnocchi cook through and flavors meld.
- Add Greens and Vinegar: Stir in the chopped kale (or other greens) and the optional apple cider vinegar to brighten the flavors. Cook for another 1-2 minutes until the greens are wilted and tender.
- Finish and Serve: Remove the bay leaf and taste the soup. Season with salt and black pepper to your preference. Ladle the soup into bowls and serve warm, perfect for cozy lunches or dinners.
Notes
- This creamy vegetarian gnocchi soup is packed with healthy vegetables, offering a comforting meal ideal for fall or winter.
- You can substitute kale with spinach or Swiss chard depending on your preference.
- Apple cider vinegar is optional but adds a nice tang that balances the creaminess.
- If you prefer a spicier note, consider adding red pepper flakes during the herb sauté.
- For a gluten-free option, use gluten-free gnocchi available in stores.
Nutrition
- Serving Size: 1 serving
- Calories: 397 kcal
- Sugar: 7 g
- Sodium: 1233 mg
- Fat: 7 g
- Saturated Fat: 2 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 77 g
- Fiber: 8 g
- Protein: 9 g
- Cholesterol: 0 mg
