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vegan chicken gnocchi soup

Creamy Vegan Chicken Gnocchi Soup

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 Bowls
Calories: 320
Ingredients Method Notes

Ingredients
  

  • For the Soup
  • 2 tbsp olive oil
  • 1 cup vegan chicken pieces soy-based or store-bought
  • 1 medium onion finely chopped
  • 2 garlic cloves minced
  • 1 cup carrots diced
  • 1 cup celery sliced
  • 4 cups vegetable broth
  • 1 cup coconut milk full-fat for creaminess
  • 1 package potato gnocchi vegan-friendly
  • 2 cups fresh spinach
  • 1 tsp dried thyme
  • 1 tsp dried oregano
  • 1 tsp salt or to taste
  • 1/2 tsp black pepper
  • 1 tbsp nutritional yeast optional for cheesy flavor

Method
 

  1. Heat olive oil in a large pot over medium heat.
  2. Add chopped onion, garlic, carrots, and celery. Cook until soft.
  3. Stir in the vegan chicken pieces and cook for 2 minutes.
  4. Pour in the vegetable broth and bring it to a gentle boil.
  5. Add thyme, oregano, salt, pepper, and nutritional yeast.
  6. Stir in coconut milk and mix until creamy.
  7. Add the gnocchi and cook for 3 to 5 minutes until soft.
  8. Add spinach and let it wilt into the soup.
  9. Taste and adjust seasoning if needed.
  10. Ladle into bowls and serve warm.

Notes

  • Use refrigerated potato gnocchi for best texture.
  • Coconut milk makes it extra creamy but you can use cashew cream.
  • Add mushrooms corn or peas for more flavor.
  • Soup thickens as it sits, add broth to loosen when reheating.