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Vegan Spinach Artichoke Gnocchi Soup

Creamy Vegan Spinach Artichoke Gnocchi Soup You'll Crave

A comforting Vegan Spinach Artichoke Gnocchi Soup that’s rich, creamy, and ready in just 30 minutes.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: Vegan
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 2 tablespoons Vegan Butter Substitute with olive oil for a lighter option.
  • 0.5 large Onion, diced Use shallots for a milder taste.
  • 5 cloves Garlic, minced Feel free to adjust for a milder taste.
  • 14 oz Canned Artichoke Hearts, strained & rinsed Fresh artichokes can be used but require more prep time.
For the Creaminess
  • 15 oz Full-Fat Coconut Milk Can swap with cashew cream for a nut-based alternative.
  • 2 cups Vegetable Broth Use homemade or low-sodium for a health-conscious option.
  • 1-2 tablespoons Nutritional Yeast Use 2 tablespoons for a stronger cheese taste.
For the Gnocchi Mixture
  • 16 oz Vegan Gnocchi Substitute with gluten-free gnocchi for a gluten-free option.
  • 1 tablespoon Lemon Juice Can be replaced with apple cider vinegar if desired.
For the Freshness
  • 3 cups Spinach Substitute with kale for a heartier option.
  • Salt & Pepper Adjust to taste.
  • Freshly Cracked Pepper For garnish and added flavor.

Equipment

  • large pot

Method
 

Step-by-Step Instructions
  1. In a large pot over medium heat, melt 2 tablespoons of vegan butter until it bubbles gently. Add the diced onion and minced garlic, simmering for 2–3 minutes until they soften and become fragrant.
  2. Incorporate the strained and rinsed artichoke hearts, along with a pinch of salt and pepper. Stir everything together and cook for another 3 minutes.
  3. Pour in 15 ounces of full-fat coconut milk and 2 cups of vegetable broth. Sprinkle in 1 to 2 tablespoons of nutritional yeast, stirring well to combine.
  4. Add the 16 ounces of vegan gnocchi and 1 tablespoon of lemon juice. Cook for about 3 minutes, stirring occasionally, until the gnocchi floats to the surface.
  5. Turn off the heat and fold in the 3 cups of fresh spinach, allowing it to wilt into the soup for about 1 minute. Adjust seasoning with more salt and pepper.
  6. Ladle the soup into bowls and garnish generously with freshly cracked black pepper before serving warm.

Nutrition

Serving: 1bowlCalories: 250kcalCarbohydrates: 40gProtein: 6gFat: 10gSaturated Fat: 8gSodium: 500mgPotassium: 600mgFiber: 6gSugar: 3gVitamin A: 3000IUVitamin C: 15mgCalcium: 50mgIron: 3mg

Notes

Store leftovers in an airtight container for up to 3-4 days, or freeze for up to 1 month. Reheat and adjust consistency with additional broth as needed.

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