Veggie Gnocchi Soup
Easy veggie gnocchi soup made with tender fresh vegetables and pillowy soft gnocchi. It's cozy, dairy-free, and perfect for quick family-friendly dinners.
Ingredients
- 2 celery stalks finely diced
- 3 garlic cloves minced
- 1 onion finely diced
- 2 carrots peeled and finely diced
- 3 tablespoon dairy free butter olive oil works, too
- 2 sprigs fresh thyme leaves removed
- 3 tablespoon all purpose flour
- 62 oz veggie or chicken stock
- 16 oz potato gnocchi check to ensure they're dairy free
- 1 cup frozen corn
- 1 cup frozen peas
- salt and pepper to taste
Instructions
- Heat a large soup pot over medium low heat.
- Melt the nondairy butter, then add the celery, garlic, onion, and carrots.
- Cook for 5 minutes, until the veggies soften.
- Add the flour, one tablespoon at a time, stirring constantly so that it doesn’t burn. Cook for one minute. If it's really sticking to the bottom of the pan, move the pan off the heat and give it a splash of stock.
- Salt and pepper the veggies, then add the thyme and stock. Bring the stock to a boil, then gently add your gnocchi, corn, and peas.
- Cook until the gnocchi start to float, then taste for seasoning. Add salt and pepper to taste as needed.
- Garnish each bowl with freshly cracked pepper and more fresh thyme leaves. Don't skip this step, it really is chef's kiss!
Video
Nutrition
Calories: 266kcalCarbohydrates: 48gProtein: 6gFat: 7gSaturated Fat: 1gSodium: 1493mgPotassium: 238mgFiber: 5gSugar: 6gVitamin A: 4222IUVitamin C: 15mgCalcium: 35mgIron: 4mg
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