Vegan Gnocchi Soup

Pillowy gnocchi floating in a rich, herby broth — this is the kind of dinner that makes you feel like everything's going to be okay. Pure comfort in a bowl.

Servings: 4

Prep time: 10 mins | Cook time: 25 mins | Total: ~35 mins

INGREDIENTS

• 17.9 ounces store-bought potato gnocchi

• 14.3 ounces canned white beans, drained

• 14.3 ounces canned diced tomatoes

• 3.8 cups vegetable stock

• 2.9 ounces baby spinach or kale

• 1 pieces onion, diced

• 4 pieces garlic cloves, minced

• 2 tablespoons olive oil

• 1 teaspoons dried Italian herbs

• 0.5 teaspoons dried thyme

• 0.3 cups cashew cream (or coconut cream)

• 2 tablespoons nutritional yeast

• 1 pinch salt, pepper, chilli flakes

• 1 pieces fresh basil, to finish

STEPS

1. Build the base: Heat 2 tablespoons olive oil in a large pot or Dutch oven over medium heat. Add 1 pieces onion, diced and cook for 5 minutes until soft. Add 4 pieces garlic cloves, minced, 1 teaspoons dried Italian herbs, and 0.5 teaspoons dried thyme and cook for 1 more minute until fragrant.

2. Add the liquids: Pour in 14.3 ounces canned diced tomatoes and 3.8 cups vegetable stock. Add 14.3 ounces canned white beans, drained and stir everything together. Bring the soup to a gentle boil, then reduce the heat and let it simmer for 10 minutes to let all those flavours come together.

3. Cook the gnocchi: Add 17.9 ounces store-bought potato gnocchi directly to the simmering soup. They'll cook right in the broth in just 3–4 minutes — you'll know they're done when they float to the top. Keep a close eye on them!

4. Make it creamy: Stir in 0.3 cups cashew cream (or coconut cream) and 2 tablespoons nutritional yeast. Immediately fold in 2.9 ounces baby spinach or kale and stir until it just wilts into the soup. Season generously with 1 pinch salt, pepper, chilli flakes and do a final taste test.

5. Serve with love: Ladle into deep bowls, top with fresh 1 pieces fresh basil, to finish and a drizzle of good olive oil. Serve with crusty bread for dipping — this is the real reason you made the soup.

Nutritional Info (per serving): 

Calories: ~450 | Protein: 16g | Carbs: 68g | Fat: 12g | Fibre: 9g | Iron: 6mg

💡 Tip: Cashew cream makes this luxuriously rich — blend ½ cup soaked cashews with ½ cup water until completely smooth. Or just use full-fat coconut cream for an equally delicious result!

Hungry for more? 🌱 

Get 200+ done-for-you vegan recipes in 

The Complete Plant Based Recipe Cookbook