Description
This creamy vegan gnocchi soup is filled with tender spinach, hearty artichokes, and a rich coconut milk broth. It’s a comforting, plant-based meal ready in just 30 minutes.
Ingredients
- 3 tablespoons vegan butter
- ½ large onion, diced
- 5 cloves garlic, minced
- 14 ounce can artichoke hearts, strained and rinsed
- Salt and pepper, to taste
- 15 ounce can full-fat coconut milk
- 2 cups vegetable broth
- 1–2 tablespoons nutritional yeast (add 2 for a cheesier flavor)
- 16 ounces vegan gnocchi
- 1 tablespoon lemon juice
- 3 cups spinach
- Freshly cracked pepper, for garnish
Instructions
1. Prep the veggies by dicing the onion and mincing the garlic.
2. Add the vegan butter to a large saucepan or Dutch oven and melt over medium heat. Once bubbling, add diced onion and garlic. Stir and cook for 2–3 minutes.
3. Strain and rinse the canned artichokes. Add them to the pot with salt and pepper to taste. Stir and cook for another 3 minutes.
4. Add the full-fat coconut milk, vegetable broth, and nutritional yeast. Stir and bring the soup to a simmer.
5. Once simmering, add the gnocchi and lemon juice. Cook at a simmer for about 3 minutes or until the gnocchi is soft and cooked through.
6. Turn off the heat and stir in the spinach until it begins to wilt.
7. Remove the pot from heat. Taste and adjust seasoning with more salt and pepper, if desired.
8. Serve warm with a garnish of freshly cracked black pepper.
Notes
For a cheesier flavor, use the full 2 tablespoons of nutritional yeast.
Adjust the salt based on the broth and artichokes used.
Serve immediately, as gnocchi can continue to absorb liquid if left sitting.
Leftovers store well in the fridge for 2–3 days. Reheat gently on the stovetop.
Nutrition
- Serving Size: 1 bowl
- Calories: 525
- Sugar: 3g
- Sodium: 1613mg
- Fat: 32g
- Saturated Fat: 22g
- Unsaturated Fat: 8g
- Trans Fat: 2g
- Carbohydrates: 54g
- Fiber: 6g
- Protein: 9g