Creamy Gnocchi Soup
This creamy gnocchi soup is wholesome and comforting— perfect for a chilly weekday dinner. It's packed with veggies and enriched with vegan cream for a velvety, smooth broth. Nutritional yeast and miso lend a delicious umami flavour, while a final drizzle of lemon juice brightens and ties all the flavours together.
Ingredients
- 2 Tbsp olive oil
- 1 medium onion
- 3 garlic clove
- 2 celery rib
- 1 medium carrot
- 2 Tbsp all-purpose flour
- 2 vegetable bouillon cube
- 5 cup water
- 1 cup soy cooking cream
- 2 Tbsp nutritional yeast flakes
- 2 tsp Italian seasoning
- 1 tsp white miso paste
- 17.637 oz vegan gnocchi
- 2 cup spinach
- 1 cup frozen green peas
- 1/2 lemon
Instructions
- 1
Heat the oil in a large pot over medium-high heat. When hot, add the garlic, celery, onion, and carrot. Cook for 3 to 5 minutes, until golden.
- 2
Add the flour and cook for 2 minutes, stirring throughout to toast.
- 3
Add the bouillon cubes, water, cream, nutritional yeast, spice mix, and miso. Cook at a gentle simmer, partially covered, for 10 minutes.
- 4
When the veggies have cooked to your liking, add the gnocchi, spinach, and green peas. Cook for 3 to 4 minutes, or until the gnocchi and peas are cooked.
- 5
Serve in bowls, add some fresh lemon juice, garnish as desired, and enjoy!
Cook it from the original
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