Creamy Italian Gnocchi Soup (Vegan)
Pillowy potato gnocchi, hearty vegetables, and aromatic herbs simmer in a cashew-based broth that gives the soup a creamy, full-bodied consistency without any dairy. The cashews are blended smooth and stirred in toward the end so the broth stays rich but not heavy. This warming soup comes together in roughly 45 minutes.
Equipment
- Large soup pot
- High-speed blender
- Cutting board
- Chef's knife
- Wooden spoon
Ingredients
For the Soup Base:
- 1 tbsp olive oil extra virgin recommended
- 1 cup yellow onion finely diced
- 3 cloves garlic minced
- 2 cups carrots thinly sliced
- 2 cups celery sliced
- 1 tsp dried thyme
- 1 tsp dried oregano
- 4 cups vegetable broth low sodium preferred
- 1 cup unsweetened plant milk such as oat or soy
To Finish:
- 1 lb potato gnocchi store-bought vegan or homemade
- 2 cups baby spinach loosely packed
- 1 cup raw cashews soaked in hot water for 20 minutes and drained
- ½ tsp freshly ground black pepper adjust to taste
- 1 tsp sea salt to taste
Instructions
- In a large soup pot over medium heat (around 350°F / 175°C), heat the olive oil until shimmering. Add the diced onion and sauté for 5–6 minutes until translucent and beginning to brown lightly, releasing a rich, sweet aroma.
- Add garlic, carrots, and celery. Cook for another 5–6 minutes, stirring occasionally, until vegetables begin to soften and deepen in color.
- Stir in dried thyme and oregano. Let the herbs bloom for 1 minute, then pour in the vegetable broth.
- Bring to a gentle boil, then reduce heat and simmer for 10 minutes, until vegetables are tender.
- Meanwhile, blend the soaked and drained cashews with the plant milk in a high-speed blender until completely smooth and creamy. This will be your vegan ‘cream’ base.
- Add the gnocchi to the simmering soup and cook for 3–4 minutes or until they float, stirring gently to prevent sticking.
- Pour in the creamy cashew mixture and stir to incorporate. Add salt and black pepper, adjusting to taste.
- Finally, toss in the baby spinach. Stir until just wilted (about 1 minute). Remove from heat and serve hot.
Notes
- To save time, soak cashews the night before or quick soak in boiling water for 20 minutes.
- For a gluten-free version, use certified gluten-free gnocchi.
- If you don’t have a high-speed blender, blend cashew mixture longer and strain through a fine sieve for extra smoothness.
- You may substitute kale for spinach for a heartier texture.
Nutrition
Calories: 496kcalCarbohydrates: 72gProtein: 13gFat: 20gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gSodium: 2037mgPotassium: 741mgFiber: 8gSugar: 14gVitamin A: 12969IUVitamin C: 14mgCalcium: 205mgIron: 8mg
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