This vegan gnocchi soup is made with spinach, veggies, and a creamy white wine base. It's so comforting, hearty enough for a meal, and incredibly easy to make!
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 medium carrots, diced
- 2 medium celery stalks, diced
- 4 garlic cloves, minced
- ½ cup dry white wine
- 2 teaspoons finely chopped fresh rosemary
- 6 cups vegetable broth
- 16 ounces shelf-stable mini gnocchi
- 5 ounces fresh spinach, roughly chopped
- 1 cup full-fat coconut milk
- 2 tablespoons lemon juice
- Salt and pepper, to taste
- Vegan Parmesan cheese
- Crushed red pepper flakes
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Coat the bottom of a large pot with the oil and place it over medium heat.
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Once the oil is hot, add the onion, carrots, and celery. Sweat the vegetables for about 10 minutes, stirring often, until they begin to soften.
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Stir in the garlic and cook it with the vegetables for about 1 minute, until it becomes very fragrant.
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Stir in the wine and rosemary. Bring the wine to a simmer, and let it cook for about 4 minutes, until reduced by about half.
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Stir in the broth. Raise the heat to bring the broth to a boil, then lower the heat and let it simmer for 15 minutes, until the vegetables are tender.
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Stir in the gnocchi and spinach. Let the soup continue to simmer until the spinach has wilted and the gnocchi is tender, about 3 to 4 minutes.
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Stir in the coconut milk. Let the soup simmer a minute more, then remove the pot from heat.
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Stir in the lemon juice, then season the soup with salt and pepper to taste.
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Ladle the soup into bowls and optionally top each with a sprinkle of red pepper flakes and/or vegan Parmesan cheese. Serve.