When the chill of the season settles in,nothing warms the soul quite like a bowl of comforting soup.Enter the hearty vegan gnocchi soup-a luscious blend of pillowy potato dumplings nestled in a rich, flavorful broth teeming with vibrant vegetables and aromatic herbs. This plant-based delight offers more than just nourishment; it’s a celebration of texture and taste that transforms simple ingredients into a cozy culinary hug. Whether you’re a seasoned vegan or simply seeking a wholesome meal that soothes and satisfies, this recipe promises comfort in every spoonful. Join us as we dive into the art of crafting this hearty vegan gnocchi soup, a perfect companion for those crisp days craving warmth and wellness.
Hearty vegan gnocchi soup offers a soul-warming experience that transcends mere nourishment. This comforting bowl harmonizes pillowy gnocchi with a robust, plant-based broth infused with fresh herbs, making it a staple for cozy nights or nourishing gatherings. Rooted in Italian tradition yet reinvented for the vegan kitchen,every spoonful echoes comfort and vibrancy,inviting you to master the art of homemade gnocchi and elevate your soup game.
Prep and Cook Time
Planning: 40 minutes | Cooking: 30 minutes | Total: 1 hour 10 minutes
Yield
Serves 6 generous bowls
Difficulty Level
Medium – perfect for those familiar with basic dough work and eager home cooks ready to embrace a rewarding challenge
Ingredients
- For the Vegan Gnocchi:
- 2 cups russet potatoes, peeled and quartered
- 1½ cups all-purpose flour, sifted, plus extra for dusting
- ¼ cup chickpea flour (adds structure and subtle earthiness)
- ¼ tsp salt
- 1 tbsp olive oil
- For the Soup Base:
- 2 tbsp olive oil
- 1 medium yellow onion, finely diced
- 3 cloves garlic, minced
- 2 large carrots, diced
- 2 celery stalks, diced
- 6 cups high-quality vegetable broth (preferably homemade or low sodium)
- 1 cup fresh kale, chopped
- 1 tsp dried thyme
- 1 tsp dried rosemary, crushed
- ¼ cup fresh parsley, finely chopped (reserve some for garnish)
- Salt and freshly ground black pepper, to taste
Instructions
- prepare the potatoes: Place the peeled potatoes in a pot of salted water and simmer until fork-tender (about 15-20 minutes). Drain thoroughly and mash them while still warm until smooth-avoid overworking to keep them light and airy.
- Make the gnocchi dough: On a clean surface, combine the mashed potatoes with chickpea flour, salt, and olive oil. Gradually add all-purpose flour, kneading gently until a soft dough forms. If sticky, dust with more flour in small increments. be careful not to over-knead-it should be supple,not stiff.
- Shape the gnocchi: Divide the dough into four sections. Roll each into long ropes about ¾-inch thick. Using a knife, cut into 1-inch pieces. Optionally, roll each piece over the back of a fork to create ridges for sauce clinging.
- cook the gnocchi: bring a large pot of salted water to a boil. Drop in gnocchi batches; they’re done when they float to the surface (about 2-3 minutes). Scoop them out with a slotted spoon and set aside on a plate lightly dusted with flour to prevent sticking.
- Build the soup base: Heat olive oil in a large pot over medium heat. Sauté onion, garlic, carrots, and celery until softened and fragrant, about 7 minutes. Stir occasionally to prevent browning.Add thyme and rosemary midway to release their aromas.
- Add broth and greens: Pour in vegetable broth and bring to a gentle simmer. Add chopped kale and cook for 5 minutes until just tender but still vibrant.
- Combine gnocchi with soup: Gently fold the cooked gnocchi into the simmering soup. Season with salt and pepper to taste. let it all warm together for 2-3 minutes so flavors meld beautifully.
- Finish with fresh herbs: Stir in most of the parsley, reserving a pinch for garnish. Remove from heat and ladle into bowls.
tips for Success
- Potatoes matter: Using russet potatoes ensures light gnocchi texture-avoid waxy potatoes that can make dough gummy.
- Flour balance: Chickpea flour adds a subtle nuttiness and extra structure, but too much can make gnocchi dense, so measure carefully.
- Keep dough cool: Warm potatoes keep dough sticky-work quickly and lightly flour your surface.
- Batch cook & freeze: Par-cook gnocchi, flash freeze on a baking sheet, then store in an airtight bag for up to 1 month.Cook frozen gnocchi directly in boiling soup for extra convenience.
- Broth selection: Choose a rich vegetable broth or make your own for depth. [Learn how to make a classic vegetable broth here](https://www.thekitchn.com/how-to-make-vegetable-broth-from-scratch-139745).
- Make it creamy: For a velvety texture, swirl in ¼ cup of unsweetened coconut cream or cashew cream just before serving.
Serving Suggestions
Serve hot in wide soup bowls, garnished with a sprinkle of fresh parsley and a drizzle of high-quality extra virgin olive oil for sheen and richness. Pair with crusty artisan bread to soak up every flavorful drop. For a pop of color and tang, add thinly sliced radishes or a squeeze of fresh lemon on the side. A side salad of peppery arugula with toasted pine nuts complements the hearty soup beautifully.
| nutrient | per Serving |
|---|---|
| Calories | 320 kcal |
| Protein | 9 g |
| Carbohydrates | 55 g |
| Fat | 7 g |
Discover more warming plant-based soups in our collection of vegan soups and explore detailed guides to making perfect pasta doughs and broths.
Q&A
Q&A: Hearty Vegan Gnocchi Soup – Comfort in Every Spoonful
Q: What makes this Vegan Gnocchi Soup so hearty and comforting?
A: This soup blends pillowy, tender gnocchi with a rich medley of wholesome vegetables and savory herbs.The creamy texture comes from plant-based ingredients that mimic traditional dairy, creating warmth and satisfaction in every spoonful without weighing you down.
Q: How do you make vegan gnocchi for this soup?
A: Vegan gnocchi is surprisingly simple! Typically,it’s made from mashed potatoes,flour,and a touch of salt. No eggs needed-just mix, roll, cut, and boil until they float to the surface. The result? Soft, melt-in-your-mouth dumplings that soak up the soup’s flavors beautifully.
Q: What vegetables are best suited for this soup?
A: Root vegetables like carrots and parsnips add natural sweetness,while celery and onions build a savory foundation. Spinach or kale lend a fresh, vibrant touch. Mushrooms introduce umami depth, and garlic infuses fragrant warmth-together they create a balanced and nourishing bowl.
Q: Can I customize the flavor to suit my taste?
A: Absolutely! Experiment with herbs like rosemary, thyme, or basil for different aromatic profiles. Add a dash of smoked paprika or chili flakes for a subtle kick. You can also swap in seasonal veggies or boost protein with beans or tofu cubes-this soup welcomes creativity.
Q: How do you achieve a creamy texture without dairy?
A: Coconut milk, cashew cream, or blended silken tofu are fantastic vegan alternatives for creaminess. They meld into the broth, enriching the soup without overpowering the delicate gnocchi and veggies.
Q: Is this soup filling enough for a main meal?
A: Definitely! The gnocchi acts as a comforting carbohydrate base, while the vegetables and herbs provide fiber and nutrients. Add a side of crusty bread or a fresh salad, and you’ve got a satisfying, balanced meal perfect for any day.
Q: What occasions is this soup perfect for?
A: Whenever you crave a bowl of warmth and comfort! It’s ideal for chilly evenings,post-workout recovery,cozy family dinners,or even as a make-ahead meal to enjoy throughout the week.
Q: Any tips for storing and reheating leftovers?
A: Store the soup in an airtight container in the fridge for up to 3 days. when reheating, gently warm on the stove to keep the gnocchi tender and prevent them from becoming gummy. You might want to add a splash of plant-based milk or broth to refresh the creamy texture.
Q: How can I make this soup gluten-free?
A: Use gluten-free flour or a blend of potato starch and rice flour for the gnocchi dough. Check all other ingredients to ensure they’re gluten-free,and you’ll still enjoy the same cozy,rich flavors without compromise.
Q: Where can I find vegan gnocchi if I don’t want to make it myself?
A: Many grocery stores and specialty food shops now carry vegan or egg-free gnocchi in their refrigerated or frozen sections.Just double-check the ingredients to confirm they’re plant-based,then toss them straight into your simmering soup.Dive into a bowl of this Hearty Vegan Gnocchi Soup and discover how simple ingredients can transform into a soul-soothing feast. Each spoonful is a celebration of plant-based comfort food at its finest!
In Summary
As the steam rises gently from your bowl,carrying the rich aromas of tender gnocchi and vibrant vegetables,you realize that this hearty vegan gnocchi soup is more than just a meal-it’s a warm embrace in liquid form. Perfectly balanced, nourishing, and bursting with comfort, each spoonful invites you to slow down and savor the simple joys of plant-based cooking. Whether you’re seeking solace on a chilly evening or a satisfying dish to brighten your day, this soup stands as a testament to how wholesome ingredients can transform into soul-soothing magic. So next time you crave a taste of comfort, remember that a bowl of hearty vegan gnocchi soup is never far away, ready to warm your heart and fill your belly.
