Description
A creamy and comforting vegetarian gnocchi soup packed with a variety of healthy vegetables and herbs. Perfect for a cozy fall or winter lunch, this soup combines tender gnocchi, sweet potato, kale, and a blend of savory herbs simmered in a flavorful vegetable broth with coconut milk for added richness.
Ingredients
Scale
Vegetables and 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 and 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 the diced onion and fry for 3-4 minutes until softened. Then add the minced garlic and dried herbs (thyme, rosemary, sage) and cook for an additional 2-3 minutes while stirring to combine the flavors.
- Add Celery: Stir in the finely diced celery and cook for another 3-4 minutes to soften the stalks and integrate their flavor.
- Cook Vegetables: Add the broccoli florets, diced sweet potato, and sliced carrots to the pot. Cook for 4-5 minutes, stirring occasionally. If the vegetables begin to stick to the pot, add a splash of water to prevent burning.
- Add Stock and Gnocchi: Pour in the vegetable stock along with the gnocchi. Increase the heat and bring the mixture to a boil. Once boiling, reduce heat to a gentle simmer.
- Add Coconut Milk and Simmer: Stir in the coconut milk thoroughly and continue to cook the soup for 6-8 minutes until the gnocchi are cooked through and vegetables are tender.
- Add Greens and Vinegar: Add the diced kale (or other greens) and apple cider vinegar, if using. Cook for another 1-2 minutes until the greens are wilted.
- Finish and Serve: Remove the bay leaf from the pot. Season the soup with salt and black pepper to taste. Ladle the soup into bowls and serve warm.
Notes
- This creamy vegetarian gnocchi soup is packed with healthy vegetables and comforting flavors ideal for colder seasons.
- Use fresh or frozen vegetables as preferred, adjusting cooking times accordingly.
- The apple cider vinegar is optional but helps to brighten the soup’s flavor.
- Gnocchi can be substituted with other pasta, but cooking times may vary.
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
