Creamy Vegan Gnocchi Soup
This Creamy Vegan Gnocchi Soup has all of the flavors of chicken noodle soup with none of the chicken. This is comfort in a bowl.
Ingredients
- 2 tbsp. olive oil
- 3 cloves garlic diced
- 1/2 yellow onion diced
- 4-5 stalks celery diced
- 5 whole carrots diced
- 3 tbsp. cornstarch
- 4 tsp. Better Than Bouillon No Chicken Base
- 4 cups + 3 tbsp. water separated
- 2 cups unsweetened almond milk
- 2 tsp. Italian seasoning
- 1 tsp. poultry seasoning
- 1 package gnocchi
- pepper to taste
- Optional toppings: fresh parsley + tabasco
Instructions
- Heat olive oil in a large pot over medium heat. Add garlic, onion, celery and carrots and sauté until veggies are softened (approx. 10 minutes).
- Dissolve cornstarch in 3 tbsp. water in a small bowl.
- Dissolve bouillon in 4 cups water to create "chicken" broth.
- Add cornstarch mixture, "chicken" broth and almond milk to veggies. Bring to a boil.
- Add gnocchi and spices and simmer on low for 10 minutes, stirring occasionally.
- Taste to adjust seasonings and serve with fresh parsley and tabasco.
Notes
*Store leftovers in the fridge in an air-tight container for 5-7 days. When reheating, you may need to add water as the gnochhi can soak up some of the broth while in the fridge.
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