Gnocchi Soup
With kale, veggies, and lots of herbs and garlic, this easy gnocchi soup recipe is packed with flavour. It makes a hearty, satisfying meal!
Ingredients
- 2 tablespoons vegan butter 28 grams
- 1 tablespoon olive oil 15 ml
- 1 yellow onion diced
- 3 celery stalks thinly sliced
- 2 carrots halved and thinly sliced
- 1 teaspoon salt 6 grams
- 4 cloves garlic
- ¼ cup flour 30 grams
- ½ teaspoon ground black pepper 1 gram
- 1 teaspoon dried oregano 1 gram
- 1 teaspoon dried thyme 1 gram
- 5 cups vegetable broth 1183 ml
- 2 pieces vegan chicken cubed
- 2 cups vegan gnocchi 380 grams
- 1 ½ cups Tuscan kale sliced thin 100 grams
- Salt and pepper to taste
Instructions
- In a large pot, melt the vegan butter over medium heat. Add the olive oil, onion, celery, and carrots. Season with salt and saute until softened. Add the garlic and saute until fragrant.
- Add the flour, pepper, dried oregano, and dried thyme to the pot. Stir well to coat the vegetables evenly with the flour. Cook for 2 minutes.
- Gradually pour in the vegetable broth, stirring constantly to prevent lumps from forming. Bring the soup to a boil over medium-high heat and then reduce the heat to low. Let the soup simmer for 5-7 minutes.
- Add the vegan chicken, vegan gnocchi, and kale to the pot. Simmer for another 5-7 minutes, or until the gnocchi floats to the top.
- Taste the soup and season with salt and pepper to taste.
Notes
To store: Transfer leftover gnocchi soup to an airtight container and store in the refrigerator for up to 3 days. Reheat on the stovetop over medium heat.
Nutrition
Calories: 341kcal | Carbohydrates: 59g | Protein: 7g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.03g | Sodium: 2307mg | Potassium: 207mg | Fiber: 5g | Sugar: 5g | Vitamin A: 6809IU | Vitamin C: 12mg | Calcium: 82mg | Iron: 6mg