Creamy Italian Gnocchi Soup
Pillowy gnocchi, tender vegetables, and Italian herbs simmer in a broth made creamy with blended cashews in this hearty soup. The cashew base thickens without any dairy, producing a rich, smooth texture in about 40 minutes. It's a filling one-pot meal suited to cold evenings.
Equipment
- Large soup pot or Dutch oven
- Blender (high-speed preferred)
- Knife and cutting board
- Wooden spoon or spatula
Ingredients
For the Soup Base:
- 1 tablespoon extra virgin olive oil use a high-quality cold-pressed oil
- 1 cup yellow onion finely diced
- 2 cloves garlic minced
- 1 cup celery thinly sliced
- 1 cup carrots peeled and diced
- 1 teaspoon dried thyme
- ½ teaspoon dried rosemary crushed slightly for better infusion
- ¼ teaspoon red pepper flakes optional, to taste
- 4 cups vegetable broth preferably low-sodium
- 2 cups baby spinach roughly chopped
- 16 ounces vegan gnocchi ensure egg-free (check labels)
For the Cashew Cream:
- 1 cup raw cashews soaked in hot water for 20 mins
- ¾ cup water plus more if needed for blending
- 1 tablespoon lemon juice
- ½ teaspoon salt
Instructions
- Heat olive oil in a large pot over medium heat (about 350°F / 175°C). Add onions and sauté for 5 minutes until translucent and fragrant.
- Add garlic, celery, and carrots. Cook for another 7–8 minutes, stirring occasionally, until carrots begin to soften and mixture becomes aromatic.
- Stir in thyme, rosemary, and red pepper flakes. Toast the herbs for 1 minute to enhance their oils.
- Pour in vegetable broth and bring to a gentle boil. Reduce heat to a simmer (about 180°F / 82°C) for 10 minutes, uncovered.
- While soup simmers, drain soaked cashews and add to a blender with water, lemon juice, and salt. Blend until completely smooth and creamy (about 1–2 minutes in a high-speed blender).
- Add gnocchi to the soup pot and cook for 3–4 minutes, just until they float to the surface and are tender.
- Lower the heat and stir in cashew cream. Simmer gently for 5 minutes, being careful not to boil (which could cause separation).
- Fold in chopped spinach and stir until wilted, about 2 minutes. Taste and adjust salt or seasoning as desired.
Notes
- To make this nut-free, substitute the cashew cream with 1 cup of canned full-fat coconut milk.
- For additional depth, add a splash of white wine at the beginning after sautéing vegetables.
- If you prefer a thicker soup, reduce broth by 1/2 cup or simmer longer after adding cream.
Nutrition
Calories: 445kcalCarbohydrates: 62gProtein: 12gFat: 19gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gSodium: 1679mgPotassium: 538mgFiber: 6gSugar: 8gVitamin A: 7415IUVitamin C: 12mgCalcium: 89mgIron: 7mg
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