Creamy Vegan Gnocchi Soup

This creamy vegan gnocchi soup is full of flavour and has a velvety texture that will make everyone reach for seconds. It's also very easy to make in one pot, so you can cozy up with a bowl of comfort in just 30 minutes.

Loaded with pillowy gnocchi and nutritious veggies, this creamy vegan gnocchi soup is true comfort in a bowl. You can make it in just one pot and have it on the table in about 30 minutes. This is the perfect comforting dinner for a busy weeknight.

This hearty gnocchi soup with coconut milk is so creamy and delicious that no one would ever guess that it's totally dairy-free. I make it in one pot without cooking the gnocchi first because this allows them to cook right in the mix of veggie stock and coconut milk. As they cook in the broth, the gnocchi released starches, which makes the soup even creamier.

What I like most about this vegan gnocchi soup is that it's so easy to throw together. It's also a very filling dish that you can serve on its own. Alternatively, you may serve it with some crusty bread or slices of vegan garlic bread.

What ingredients do you need?

Olive oil - extra virgin olive oil is best for this soup. Try to use the best quality possible as it really makes a difference.

Onion and celery stalks - these form the base of the soup and infuse it with flavor. You can also add a carrot if you like.

Fresh garlic, rosemary and thyme - use fresh garlic herbs to get an amazing flavor. If you don't have fresh herbs, substitute them with one teaspoon of dried rosemary and thyme. You can also play with the flavours and add some oregano or sage too.

Gnocchi - There are multiple types of vegan gnocchi out there, and some of them are also gluten-free. In the UK, the vegan gnocchi from Biona are a great choice.

Coconut milk - Full-fat coconut milk is what makes this soup so creamy. Don't substitute it with a low-fat version because the result won't be even close.

Cavolo nero - I like cavolo nero in this soup, but you can actually use any kind of kale or even spinach.

How to make creamy vegan gnocchi soup?

• Heat the olive oil in a large pot and add the onion and celery stalks. Cook on medium heat for 7-8 minutes, stirring occasionally.
• Add the garlic, rosemary, thyme, and red chilli flakes and continue to cook for another minute, stirring frequently.
• Stir in the flour and continue to cook for another 30 seconds.
• Next, stir in the chickpeas and vegetable stock. Bring to a simmer and add the gnocchi.
• Simmer for 5-10 minutes or according to the instructions on the gnocchi package. Stir in the coconut milk and cook for a couple more minutes to allow it to heat through.
• Stir in the cavolo nero and simmer for 2-3 minutes until it wilts. Season to taste and serve immediately.

Extra recipe tips

• If you use frozen gnocchi for the soup, don't thaw them first. Add them frozen to the soup and cook for 8-10 minutes. If you thaw them, they will most likely disintegrate.
• The soup keeps well in an airtight container in the fridge for up to three days. Keep in mind that the soup will thicken substantially as it goes down, so you may need to add some more veggie stock or water when reheating.
• Add some extra flavor to the soup with one or two tablespoons of vegan Parmesan that you can stir in right at the end.

If you liked this creamy vegan gnocchi soup, you may also like some of my other delicious vegan soups:

Cannellini Bean and Cavolo Nero Soup

Minestra di Ceci (Chickpea and Spinach Soup)

Vegan Butternut Squash Kale Soup with Lentils

Vegan Zuppa Toscana

Creamy Oyster Mushroom Soup

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