Creamy Quinoa Gnocchi Soup
This Creamy Quinoa Gnocchi Soup is the perfect vegan soup. Lots of veggies, a creamy tomato broth, quinoa and pre-made gnocchi!
- 2 tablespoons olive oil
- 1 small yellow onion diced
- 3 cloves garlic diced
- 2 carrots peeled and diced
- 2 teaspoons oregano
- ½ teaspoon red pepper flakes optional
- 1 teaspoon pepper
- 2 tablespoons sun-dried tomatoes roughly chopped
- 1 15-ounce can chickpeas drained and rinsed
- 1 cup quinoa dry
- 1 28-ounce can crushed tomatoes I used fire roasted
- 4 cups broth*
- 1 cup non-dairy cream**
- 16 ounces gnocchi
- 2 cups spinach roughly torn
- fresh basil for serving
Heat the olive oil in a stock pot over medium heat. Add the onion, garlic, carrots, oregano, red pepper flakes and pepper. Cook down for 3 minutes, stirring frequently. Add the sun-dried tomatoes and cook for 2 more minutes.
Add the chickpeas, quinoa,*** crushed tomatoes & broth and bring to a boil. Partially cover, lower heat and simmer for 20-ish minutes (or until quinoa is cooked through).
5 minutes before serving add the gnocchi, non-dairy cream and spinach. Cook until the gnocchi float to the top.
Serve hot with fresh basil.
*I used vegan chicken broth, but you can sub with veggie broth.
**I used Ripple - I find this in the coffee creamer section.
***FOR LEFTOVERS: the quinoa will continue to absorb the broth as it sits. If you prefer your leftovers to be more brothy, then you may want to cook the quinoa separately and add it to individual portions.
Calories: 464kcal | Carbohydrates: 76g | Protein: 15g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Sodium: 1277mg | Potassium: 1075mg | Fiber: 11g | Sugar: 13g | Iron: 8mg