You know pillowy gnocchi covered in sauce or sautéed with sage, but do you know it in soup? Creamy, rich and delicious, the gnocchi in this soup is filling enough to be a meal in itself.
Total time: 30 minutes | Serves: 6
2 tablespoons olive oil
2 medium carrots, peeled and chopped
2 stalks celery, chopped
1 yellow onion, chopped
4 cloves garlic, minced or pressed
¼ cup all-purpose flour (gluten-free if preferred)
4 cups vegetable broth
2 teaspoons Italian seasoning
¾ teaspoon salt
¼ teaspoon black pepper
1 package (1 pound) prepared gnocchi (check to make sure it’s vegan, gluten-free, if preferred)
2 cups plant-based milk, such as oat or soy
2 handfuls fresh spinach (about 4 cups)
Heat the oil in a large pot over medium-high heat. Add the carrots, celery, onions, and garlic and sauté for about 5 minutes, until the onions turn translucent and begin to brown.
Sprinkle the flour over the vegetables and continue to cook for 1 minute while stirring often. Pour the broth into the pot and use your spoon to scrape up any bits stuck to the bottom of the pan. Add the seasoning, salt, and pepper and bring to a simmer.
Gently stir in the gnocchi and continue to cook for 3–5 minutes, until the gnocchi are tender. Finally, add the plant-based milk and spinach and cook for another 1–2 minutes, until heated through and the spinach is wilted. Serve hot.
Let the soup cool before storing in an airtight container in the fridge for up to 3 days.
Excerpted from Fast Easy Cheap Vegan: 101 Recipes You Can Make in 30 Minutes or Less, for $10 or Less, and with 10 Ingredients or Less! by Sam Turnbull. Book and Photography Copyright © 2021 Samantha Turnbull. Published by Appetite by Random House, a division of Penguin Random House Limited. Reproduced by arrangement with the Publisher. All rights reserved.