Description
This Vegetarian Gnocchi Soup offers a warm embrace in a bowl, combining velvety textures with a powerhouse of plant-based nutrition. It transforms simple, clean ingredients into a restorative meal that supports your immune system and digestive health. Packed with fiber, vitamins, and anti-inflammatory properties, this comforting dish satisfies your cravings while fueling your cells with the highest quality nourishment.
Ingredients
2 tablespoons Extra Virgin Olive Oil
1 yellow onion, diced
3 cloves Garlic, minced
2 stalks Celery, diced
2 large Carrots, sliced
4 cups Low-sodium vegetable broth
1 cup Unsweetened cashew milk
16 oz Potato Gnocchi
2 cups Fresh kale or spinach, chopped
Fresh thyme, to taste
Fresh rosemary, to taste
Sea salt, to taste
Black pepper, to taste
Instructions
- Heat two tablespoons of Extra Virgin Olive Oil in a large pot over medium heat. Add diced onion, carrots, and celery, and sauté for 5 to 7 minutes until softened
- Stir in minced garlic, fresh thyme, and rosemary. Cook for 1 minute to release aromatic oils
- Pour in low-sodium vegetable broth and bring to a gentle boil. Reduce heat to a simmer and cook for 10 minutes
- Gently add the gnocchi to the simmering broth. Cook for 3 to 5 minutes, until they float to the surface
- Stir in unsweetened cashew milk or coconut milk for creaminess
- Fold in chopped kale or spinach during the last 2 minutes of cooking
- Taste and add a pinch of sea salt and freshly cracked black pepper. Serve warm
Notes
For gluten sensitivity, replace gnocchi with gluten-free alternatives like cauliflower gnocchi.
Reheat soup on the stovetop for best nutrient preservation.
- Prep Time: 20 mins
- Cook Time: 10 mins
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 320 kcal
- Sugar: 4g
- Sodium: 450mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 0mg