Do us a flavor: Make this soup

Close up of bowl of soup

National Homemade Soup Day on Feb. 4 provides the perfect excuse to try a new recipe, and I guarantee this one will be one of your go-to favorites. It uses standard ingredients, takes less than 30 minutes to make and is pretty much impossible to mess up. It will have everyone begging for more. So, without further ado, I give you: 

Creamy Gnocchi Soup (vegan)  

Prep Time: 10 minutes
Cook Time: 20 minutes 


  • Ingredients on counter2 tablespoons olive oil 
  • 1 white or yellow onion, diced 
  • 1 cup shredded carrots 
  • 1-2 cups celery, diced (I like my soup chunky, and usually use two cups) 
  • 6 cloves garlic, minced 
  • 1 tablespoon Italian seasoning 
  • 4 cups water (or veggie broth) 
  • 2 vegan Chick’n or Veggie bouillon cubes (if using water) 
  • 1 (13.5 oz.) can full-fat unsweetened coconut milk 
  • 1 (15 oz.) can garbanzo beans, drained 
  • 16 oz. bag of potato gnocchi 
  • 2 cups fresh chopped kale or spinach 
  • 1 teaspoon apple cider vinegar 
  • Salt and pepper 


  1. Gather ingredients. 
  2. Heat oil in a large pot over medium heat. 
  3. Add garlic, onion and celery. 
  4. Cook for five minutes, stirring occasionally. 
  5. Add shredded carrots, Italian seasoning, salt and pepper and cook for another minute or two, stirring frequently. 
  6. Add Garbanzo beans, water and bouillon cubes (or veggie broth) and coconut milk. 
  7. Stir to combine and bring to a simmer over medium high heat. 
  8. Once simmering, reduce heat to medium low and simmer for five minutes. 
  9. Add gnocchi and spinach and cook for an additional four minutes. 
  10. Stir in apple cider vinegar,  season to taste with salt and pepper and enjoy!

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Carly Banks | NAU Communications
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NAU Communications