Vegan Gnocchi Soup

Two bowls of creamy gnocchi soup filled with cauliflower, beans, spinach, basil.

5 from 1 vote

Creamy vegan gnocchi soup that ticks all the boxes for a complete, nutritious one-bowl meal that's easy to make. A satisfying whole food plant-based soup that requires no oil.

Plant Diversity: Striving for 30 different plants per week for optimal gut health. The number of plants in this recipe: At least 11 plants

Prep Time15

Cook Time15

Total Time30

Course: Main Course, Soup

Cuisine: American, Italian, Mediterranean

Diet: Gluten Free, Vegan, Vegetarian

Servings:

Calories: 344kcal

Equipment

1 cutting board and knife
1 set of measuring cups and spoons
1 soup pot large
1 blender

Ingredients

1 onion large, any, chopped
1 cup mushrooms any, chopped
½ cup red bell pepper diced, fresh or frozen
4 cloves garlic minced
1 teaspoon Italian seasoning or blend of rosemary, sage, oregano, thyme, and/or parsley
1 teaspoon garlic granules
¼ teaspoon ground fennel optional
¼ teaspoon crushed red pepper optional
1 can white beans like cannellini, chickpea, great northern, barlotti; 15 oz drained and rinsed
1 lb cauliflower chopped bite sized, about 5-6 cups, fresh or frozen
8 cups vegetable broth
1 lb gnocchi vegan, gluten-free if needed; see notes for heartier
2 cups spinach fresh, large leaves torn
½ cup basil fresh, large leaves torn
1 tablespoon lemon juice or more, to taste

Creamy sauce

⅓ cup cashews raw, soak at least 2 hours or simmer 10 minutes
1 can white beans like cannellini, chickpea, great northern, barlotti; 15 oz drained and rinsed
2 tablespoons lemon juice
1 tablespoon corn starch or potato starch
1 teaspoon onion granules
1 clove garlic
¾ cup water up to 1 cup, if too thick

Instructions

In advance, soak the cashews in enough water to cover for at least 2 hours, or simmer on the stove for 10 minutes to soften.
Sauté: Heat a large soup pot over medium heat with a splash of water. Add the chopped onion and mushrooms and stir occasionally until softened. Then add the diced red bell pepper and minced garlic, stir, and cook another minute or two.
Stir in the Italian seasoning, garlic granules, ground fennel, and crushed red pepper, then add the beans, cauliflower, and veggie broth. Bring to a boil.
While bringing to a boil, make the creamy sauce: place all of the sauce ingredients into a blender and blend until creamy.
Once boiling, add the gnocchi. Bring back to a boil, then reduce to simmer about 5 minutes. Carefully stir once or twice from the bottom to ensure gnocchi isn't sticking.
Stir in the creamy sauce, then the spinach and basil.
Serve topped with parsley, microgreens, and/or Vegan Parmesan Sprinkles or the nut-free version
Store in appropriate sealed container(s) in the fridge for up to a few days or the freezer for up to a few months.

Notes

For a heartier soup, add another 1 lb of gnocchi and/or can of beans and 1-2 cups veggie broth.

Gluten-free vegan gnocchi recipe, courtesy of Rich Roll and Julie Piatt.

Nutrition