Creamy Gnocchi Soup
This creamy Vegan Gnocchi Soup is so cozy, comforting and easy to make and only 30 minutes away. It is filled with fresh veggies and herbs that make for a refreshing experience.
A classic soup in restaurants, but with Great Northern Beans instead of chicken without sacrificing any flavor.
These white beans are creamy and mild, but hearty enough to replace chicken or other animal protein. Definitely a favorite in my household.
Ingredients
- 16 oz potato gnocchi
- 2 Tablespoons Vegan Butter
- 4 Tablespoons Arrowroot Powder
- 1 onion, diced
- 8-10 carrots, peeled and cut into small cubes
- 2 x 15 oz cans of White Northern Beans
- 6 cups of water
- 2 – 3 Vegan Bouillon cubes
- 1 can (13.5 oz) coconut cream
- 1 teaspoon pink Himalayan Salt
- 4 teaspoons Majoram
- 2 teaspoons Thyme
- 1/2 teaspoon crushed pepper flakes
- 4 cups of spinach
- handful of parsley
Directions
1. Melt Vegan butter and saute onion.
2. Add some water and add the arrowroot. Stir until blended into a smooth creamy consistency.
3. Add salt, Marjoram, Thyme, pepper flakes, carrots, and Northern Beans with the water in the can, stir, and cook for 5 minutes on low. You want the carrots to be slightly tender and fragrant.
4. Add 6 cups of water and the bouillon cubes. Bring to boil. Turn down the heat and simmer for 15 minutes.
This allows the carrots to fully cook.
5. Add the Gnocchi and cook until they are soft: about 5 -10 minutes.
6. Add the coconut cream and stir until all looks creamy and blended.
7. Put spinach and parsley into a blender and chop.
8. Add the chopped spinach and parsley to the soup and stir.
I personally created and tested each recipe and my kids gave them the taste-approval.
Each recipe is free of charge and infused with lots of LOVE.
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