Description
This Vegetarian Gnocchi Soup offers a velvety, comforting experience that nourishes your body from the inside out. Packed with antioxidants and high in fiber, it's a meal that's both delicious and supportive of your health.
Ingredients
Scale
1 pound Potato Gnocchi
2 tablespoons Extra Virgin Olive Oil
1 Medium Yellow Onio
3 Large Carrots
2 Stalks of Celery
4 Cloves of Garlic
6 Cups Low-Sodium Vegetable Broth
2 Cups Fresh Baby Spinach
1 Teaspoon Dried Thyme
1/2 Cup Coconut Milk (Full Fat)
Salt
Black Pepper
Instructions
- Sauté the Aromatics: Place a large pot over medium heat and add the Olive Oil. Once the oil is shimmering, add the diced onion, carrots, and celery. Sauté for about 5 to 7 minutes
- Add Garlic and Herbs: Stir in the minced garlic and dried thyme. Cook for only 60 seconds
- Simmer the Broth: Pour in the low-sodium vegetable broth, bring to a gentle boil, then reduce the heat to low and simmer for about 10 minutes
- Cook the Gnocchi: Gently drop the gnocchi into the simmering liquid and cook until they float to the surface, about 3 to 5 minutes
- Incorporate the Greens and Cream: Stir in the fresh baby spinach and coconut milk. The heat will wilt the spinach in about 1 minute
- Season and Serve: Taste the soup and add salt and black pepper as needed
Notes
Use high-quality vegetable broth for better flavor.
Reheat gently on the stove for best texture.
- Prep Time: 20 mins
- Cook Time: 10 mins
- Category: Dinner
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 320 kcal
- Sugar: 4g
- Sodium: 580mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 6g
- Protein: 7g
- Cholesterol: 0mg