Description

This creamy vegan gnocchi soup combines tender gnocchi, savory vegan chicken cubes, and a medley of fresh vegetables in a rich broth made velvety with vegan cream cheese and sour cream. Perfectly seasoned with Italian herbs and sautéed garlic and onions, this hearty soup makes for a comforting and quick plant-based meal suitable for all seasons.

Ingredients

Soup Base

2 tablespoons olive oil
3 cloves garlic, diced
1/3 cup onions, finely chopped
2 ribs celery, chopped
3 cups vegetable broth
Salt and pepper to taste

Protein and Seasoning

6 oz vegan chicken cubes
1 teaspoon Italian herbs

Dairy Alternatives

7 oz vegan sour cream
7 oz vegan cream cheese

Vegetables and Pasta

1 lb gnocchi (use gluten-free if needed)
1/4 cup carrots, shredded
1 handful spinach

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Instructions

Sauté the aromatics and vegan chicken: In a saucepan, heat the olive oil over medium heat. Add the diced celery, garlic, and finely chopped onions, and sauté for about 2 minutes until fragrant and slightly softened. Add the vegan chicken cubes, season with salt and pepper, and cook for an additional 3 minutes, stirring occasionally, until the vegan chicken starts to brown.
Add broth and cook gnocchi: Pour the vegetable broth into the saucepan and bring to a boil. Once boiling, add the gnocchi and cook for 2 to 3 minutes, or until the gnocchi floats to the surface and becomes tender.
Incorporate dairy alternatives and vegetables: Stir in the vegan cream cheese, vegan sour cream, shredded carrots, Italian herbs, and spinach. Cook for another 2 minutes, allowing the cheese to melt and the spinach to wilt.
Serve and enjoy: Once everything is combined and heated through, ladle the soup into bowls and serve immediately for a warm, comforting meal.

Notes

Use gluten-free gnocchi if you require a gluten-free option.
For a thicker soup, you can add more vegan cream cheese or reduce the broth slightly.
Feel free to substitute spinach with kale or Swiss chard for a different leafy green.
Adjust seasoning with salt and pepper according to your taste preference.
This soup is best enjoyed fresh but can be stored in the refrigerator for up to 2 days.