Description
This creamy vegan gnocchi soup is a quick and comforting meal that anyone can make in just 20 minutes. Packed with tender gnocchi, hearty vegan chicken cubes, fresh vegetables, and a rich blend of vegan cream cheese and sour cream, the soup offers a deliciously satisfying dairy-free alternative that’s perfect for weeknight dinners or cozy lunches.
Ingredients
Scale
Main Ingredients
- 1 package Gnocchi (gluten-free if needed)
- 1 cup Vegan Sour Cream (substitute with regular sour cream for non-vegans)
- 1 cup Vegan Cream Cheese (substitutable with regular cream cheese)
- 1 cup Vegan Chicken Cubes (replace with chickpeas or omit for a lighter soup)
- 4 cups Vegetable Broth (homemade or store-bought)
Vegetables
- 2 cloves Garlic (fresh, minced)
- 1 medium Onion (any mild variety, chopped)
- 2 stalks Celery (or green bell pepper, diced)
- 2 medium Carrots (shredded)
- 2 cups Spinach (or kale)
Seasonings and Oil
- 1 teaspoon Italian Herbs (fresh or dried)
- 2 tablespoons Olive Oil (or any neutral oil)
- Salt (to taste)
- Pepper (to taste)
Instructions
- Heat Oil and Sauté Aromatics: In a large saucepan, gently heat olive oil over medium heat. Sauté diced celery, minced garlic, and chopped onions for about 2 minutes until they become fragrant and translucent.
- Add Vegan Chicken Cubes and Season: Add in the vegan chicken cubes, then season with salt and pepper. Cook for another 3 minutes, stirring occasionally, until they are slightly browned.
- Add Vegetable Broth and Bring to Boil: Pour in the vegetable broth and bring the mixture to a gentle boil, preparing the base for the soup.
- Cook Gnocchi: Once boiling, add the gnocchi and cook according to the package instructions, usually about 2-3 minutes, until they float to the surface, signaling they are done.
- Incorporate Creamy Ingredients and Vegetables: Stir in the vegan cream cheese, sour cream, shredded carrots, Italian herbs, and spinach. Cook for an additional 2 minutes until everything is heated through and well combined, creating a creamy texture.
- Serve Warm: Ladle the hot soup into bowls and enjoy warm for a comforting meal.
Notes
- You can replace vegan chicken cubes with chickpeas or omit entirely for a lighter soup.
- Shredding the carrots helps them cook faster and blend seamlessly into the creamy soup.
- Use gluten-free gnocchi to make this recipe gluten-free.
- Adjust salt and pepper according to your taste preferences.
- If you prefer a thicker soup, add an extra tablespoon of vegan cream cheese or sour cream.
