Description
This Vegetarian Gnocchi Soup is a comforting and hearty dish filled with a medley of fresh vegetables and tender gnocchi, simmered in a creamy coconut milk base infused with aromatic herbs. Perfect for a cozy fall or winter meal, it balances nourishment and flavor with every spoonful.
Ingredients
Scale
Vegetables & Aromatics
- 1 tbsp olive oil
- 1/2 white onion, diced
- 2 garlic cloves, minced or finely diced
- 1 celery stick, finely diced
- 2 small carrots, sliced
- 1 cup broccoli florets, diced
- 1 small sweet potato, peeled and diced
- 1 cup kale (or other greens), stems removed and diced
Soup Base & Seasonings
- 2 cups gnocchi
- 2 cups vegetable stock
- 1/2 cup coconut milk
- 1 tsp apple cider vinegar (optional)
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 tsp dried sage
- 1 bay leaf
- Pinch of salt
- Pinch of black pepper
Instructions
- Sauté Aromatics: Heat olive oil in a large pot over medium heat. Add diced onion and cook for 3-4 minutes until softened. Stir in minced garlic and dried herbs (thyme, rosemary, and sage) and cook for an additional 2-3 minutes, allowing the flavors to develop.
- Add Celery: Add the finely diced celery to the pot and cook for another 3-4 minutes, stirring occasionally to combine everything evenly.
- Cook Vegetables: Toss in the diced broccoli, sweet potato, and sliced carrots. Cook all together for 4-5 minutes, adding a splash of water if the mixture starts sticking to the pot to prevent burning.
- Add Stock and Gnocchi: Pour in the vegetable stock along with the gnocchi. Increase heat and bring the soup to a boil, then reduce to a gentle simmer. Stir in the coconut milk thoroughly and let cook for 6-8 minutes until the gnocchi are tender and the vegetables cooked through.
- Add Greens and Vinegar: Stir in the kale or preferred greens along with apple cider vinegar if using. Cook for an additional 1-2 minutes until the greens have wilted.
- Season and Serve: Remove the bay leaf, season the soup with salt and black pepper to taste, and ladle into bowls. Serve warm for a cozy meal.
Notes
- This creamy vegetarian gnocchi soup is packed with healthy vegetables and delivers comfort food vibes, perfect for chilly days.
- Adding apple cider vinegar is optional but enhances the depth of flavor by balancing the creaminess.
- You can substitute kale with other sturdy greens like Swiss chard or spinach if preferred.
- Feel free to use gluten-free gnocchi to make this recipe gluten free.
- To reduce sodium content, use low-sodium vegetable stock.
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
