Description
This creamy and comforting Vegetarian Gnocchi Soup is packed with healthy vegetables like kale, broccoli, and sweet potato, simmered in a flavorful vegetable stock with a hint of coconut milk and aromatic herbs. Perfect for a cozy fall or winter lunch, this soup blends wholesome ingredients with the soft texture of gnocchi for a satisfying meal.
Ingredients
Units
Scale
Vegetables
- 1/2 white onion, diced
- 2 garlic cloves, minced or finely diced (more to taste)
- 1 celery stick, finely diced
- 2 small carrots, sliced
- 1 cup broccoli florets, diced
- 1 small sweet potato, peeled and diced
- 1 cup kale (or other greens), stems removed and diced
Main Ingredients
- 2 cups gnocchi
- 2 cups vegetable stock
- 1/2 cup coconut milk
- 1 tbsp olive oil
Herbs & Seasonings
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 tsp dried sage
- 1 bay leaf
- 1 tsp apple cider vinegar (optional)
- Pinch of salt
- Pinch of black pepper
Instructions
- Sauté the aromatics: Heat olive oil in a large pot over medium heat. Add the diced white onion and fry for 3-4 minutes until softened and translucent. Stir in the minced garlic and dried herbs (thyme, rosemary, sage) and cook for an additional 2-3 minutes, stirring to evenly combine and release the herbs’ fragrance.
- Add celery and soften: Add the finely diced celery to the pot and cook for another 3-4 minutes until it begins to soften, stirring occasionally to prevent sticking.
- Add root vegetables and broccoli: Stir in the diced broccoli, sweet potato, and sliced carrots. Cook for 4-5 minutes, stirring frequently. If the vegetables or potatoes start sticking to the bottom, add a small splash of water to loosen.
- Add stock and gnocchi: Pour in the vegetable stock along with the gnocchi. Increase heat and bring the mixture to a boil. Once boiling, reduce heat to a very light simmer to gently cook the gnocchi and vegetables.
- Incorporate coconut milk: Pour in the coconut milk and stir well to combine. Let this cook for 6-8 minutes, allowing the gnocchi to cook through and the soup to become creamy.
- Add greens and vinegar: Add the chopped kale (or your choice of greens) and the optional apple cider vinegar to the pot. Cook for another 1-2 minutes, until the greens have wilted and integrated.
- Finalize and season: Remove the bay leaf from the soup. Taste and season with salt and black pepper as desired. Ladle the soup into bowls and serve warm for a hearty, comforting meal.
Notes
- This soup offers the perfect balance of creamy texture and hearty vegetables, making it a wholesome choice for fall and winter.
- Using coconut milk adds a subtle creaminess and richness while keeping it dairy-free and vegetarian-friendly.
- Apple cider vinegar is optional but adds a slight tang that brightens the flavors.
- Feel free to swap kale for other leafy greens like spinach or Swiss chard based on your preference.
- For a vegan version, ensure your gnocchi does not contain eggs.
Nutrition
- Serving Size: 1 serving
- Calories: 397 kcal
- Sugar: 7 g
- Sodium: 1233 mg
- Fat: 7 g
- Saturated Fat: 2 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 77 g
- Fiber: 8 g
- Protein: 9 g
- Cholesterol: 0 mg
