Creamy Gnocchi Soup (Vegan!)
This one-pot meal will warm you from the inside out! Fluffy gnocchi and tender vegetables mingle in a rich & savory broth. It's flavorful, satisfying, and easy to prepare!
Servings: 5 medium bowls
Ingredients
- 1 yellow onion
- 1 medium carrot
- 8 oz. mushrooms
- 4 cloves garlic
- 4 cups vegetable broth
- 2 cups broccoli florets
- 1 cup sweet peas (I use frozen)
- 1 cup cut green beans (I use frozen)
- 16 oz. potato gnocchi*
- 1/2 tsp. Italian seasoning
For the cashew cream:
- 3/4 cup raw cashews (soaked**)
- 1 cup water
- 2 Tbsp. nutritional yeast
- 1 Tbsp. tamari
- 2 tsp. white miso
Instructions
- Dice the onion and carrot. Clean and slice the mushrooms. Set aside.
- In a large stockpot over medium-high heat, sauté the onion and carrot for 7-8 minutes. (I use about 3 Tbsp. water/broth for no-oil sauté method, adding more as needed.)
- Meanwhile, mince the garlic.
- When onion has softened, add the sliced mushrooms, garlic, and Italian seasoning. Stir and sauté for 3 minutes.
- Then add the vegetable broth, broccoli, peas, and green beans. Bring to a light boil. Then reduce heat, cover, and simmer for 10 minutes.
- Meanwhile, make the cashew cream: Add all cream ingredients to a small high-speed blender. (I use a NutriBullet.) Blend for about 20 seconds until smooth and combined.
- Add the cashew cream and gnocchi to the soup. Heat for about 5 minutes, stirring occasionally, until the gnocchi is warmed through.
- Add salt and black pepper to taste if needed. Serve topped with fresh parsley (optional).
Notes
*Gnocchi: Feel free to use less (10-12 ounces instead of 16). Also some gnocchi is made with eggs, so check the ingredients to ensure it's vegan. Some brands also include wheat flour, so find a gluten-free option if needed. The brand DeLallo sells a vegan & GF version. (I don't recommend cauliflower gnocchi as it has a much stronger flavor and different texture.)
**Quick-soak the cashews: Place cashews in a heat-safe bowl and carefully add hot/boiling water until cashews are covered. Let sit for about 10-15 minutes. Then drain and rinse. (Or you can soak the cashews in room temperature water for at least 4-6 hours or overnight. Then drain and rinse before using.)
For gluten-free: Use GF gnocchi.
Yield: Recipe makes about 8 heaping cups soup.
Nutrition Per Serving (Estimate)
Calories: 352 kcal | Carbohydrates: 56 g | Protein: 14 g | Fat: 10 g | Saturated Fat: 2 g | Polyunsaturated Fat: 2 g | Monounsaturated Fat: 5 g | Potassium: 660 mg | Fiber: 8 g | Sugar: 8 g | Vitamin A: 3045 IU | Vitamin C: 51 mg | Calcium: 79 mg | Iron: 6 mg
