Vegan Spinach & Gnocchi Soup
This Vegan Spinach & Gnocchi Soup is creamy and comforting. A dairy-free creamy soup that is easy to make and perfect on a cold night.
Equipment
Ingredients
- 2 tablespoons vegan butter
- 1 yellow onion diced
- 4 cloves garlic minced
- 1 tablespoon fresh thyme roughly chopped
- 2 teaspoons Italian seasoning
- 4 tablespoons flour
- 4 cups broth I used vegan chicken broth
- 1 cup non-dairy milk unsweetened
- 16 ounces gnocchi
- 2 handfuls spinach
- 1/2 cup vegan parmesan I used Trader Joe's
- 2 tablespoons sun-dried tomatoes
- salt and pepper to taste
- parsley for serving
- bread optional, for serving
Instructions
- Melt the butter in a stock pot over medium heat. Add the onion, garlic, thyme & Italian seasoning and cook down for a couple minutes.
- Add the flour and cook, stirring frequently, for 2 minutes.
- Pour in the broth, bring to a boil, lower heat and simmer for 5 minutes. Use an immersion blender (or standing blender) and blend the soup until smooth. Pour in the milk & gnocchi and bring to a boil. Once the gnocchi floats to the top, lower the heat and add the spinach, parm and sun-dried tomatoes. Stir until the cheese melts and the spinach wilts. Add salt & pepper to taste.
- Serve hot with parsley on top and crusty bread on the side.
Video
Notes
- Blending the soup is optional - I just wanted a super creamy texture.
Nutrition
Calories: 266kcal | Carbohydrates: 39g | Protein: 11g | Fat: 8g