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Vegan Gnocchi Soup

  • Author: Eat Drink Shrink
  • Total Time: 30 minutes




Add later:

  • 1 16 oz. pkg. vegan potato gnocchi
  • 1 cup Matchstick carrots
  • 2 1/2 cups packed chopped spinach


  1. Melt vegan butter in olive oil in a Dutch oven over medium-high heat. Add diced onions and celery and sauté for 5 minutes. Add garlic and red pepper flakes (if using) and sauté 30 seconds.
  2. Add the bay leaf, all the dried herbs, and broth. Bring to a boil then reduce to a simmer. 7 minutes.
  3. Place the soaked cashews, dijon, 2 cups almond milk, and nutritional yeast in a high power blender and blend until smooth. 
  4. Add back into the pot with the broth/herbs. Simmer 5-7 minutes, stirring occasionally. Remove bay leaf.
  5. Add the remaining 2 cups of almond milk. Stir in gnocchi and shredded carrots and simmer for 3 to 4 minutes or just until the gnocchi are cooked.
  6. Stir in spinach and cook for approximately 1 minute.
  7. Season with salt and pepper to taste and add additional almond milk if desired to achieve a thinner consistency. 
  8. Garnish with fresh parsley if desired.
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes


  • Serving Size: 4
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