Vegan Spinach Artichoke Gnocchi Soup Recipe
This creamy Vegan Spinach Artichoke Gnocchi Soup is a comforting and flavorful plant-based dish perfect for any season. Featuring tender vegan gnocchi, artichoke hearts, fresh spinach, and a rich base made from coconut milk and nutritional yeast, this soup offers a delightful dairy-free alternative to classic spinach artichoke flavors. It’s easy to make on the stovetop and packed with savory goodness.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Vegan, American
- Diet: Vegan
Ingredients
Vegetables and Aromatics
- ½ large onion, diced
- 5 cloves garlic, minced
- 14 ounce can artichoke hearts, strained & rinsed
- 3 cups spinach
Liquids and Fats
- 3 Tablespoons vegan butter
- 15 ounce can full-fat coconut milk
- 2 cups vegetable broth
- 1 Tablespoon lemon juice
Seasonings and Others
- Salt & pepper, to taste (start with ½ teaspoon salt & ¼ teaspoon pepper)
- 1-2 Tablespoons nutritional yeast (2 for cheesier flavor)
- 16 ounces vegan gnocchi
Instructions
- Prep Aromatics: Dice the onion and mince the garlic to prepare the fresh aromatics necessary for building the soup’s base flavors.
- Sauté Onion and Garlic: Melt the vegan butter in a large saucepan or Dutch oven over medium heat. When hot and bubbling, add the diced onion and minced garlic, stirring frequently as you cook for 2-3 minutes, until fragrant and soft.
- Add Artichokes and Season: Strain and rinse the canned artichoke hearts thoroughly. Add them to the pot with salt and pepper (starting with ½ teaspoon salt and ¼ teaspoon pepper). Stir and cook everything together for an additional 3 minutes to meld flavors.
- Add Liquids and Nutritional Yeast: Pour in the full-fat coconut milk and vegetable broth. Stir in the nutritional yeast, then bring the mixture to a gentle simmer to develop a creamy, cheesy flavor base.
- Cook Gnocchi and Add Lemon Juice: Once simmering, add the vegan gnocchi and lemon juice. Continue cooking at a simmer for about 3 minutes or until the gnocchi becomes soft, chewy, and cooked through.
- Wilt Spinach and Final Seasoning: Turn off the heat and stir in the fresh spinach until it begins to wilt. Taste and adjust seasoning with additional salt and pepper as desired.
- Serve: Ladle the warm soup into bowls and garnish with freshly cracked pepper. Enjoy immediately for best flavor and texture.
Notes
- Ensure the vegan gnocchi is cooked just until tender to avoid them becoming mushy.
- For a thicker soup, simmer a bit longer to reduce liquid or add less broth initially.
- Use full-fat coconut milk for the richest, creamiest texture and flavor.
- Adjust nutritional yeast quantity based on your preferred cheesiness level.
- Fresh spinach can be substituted with baby kale or Swiss chard if desired.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on the stovetop to prevent breaking down the gnocchi.
