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
2 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
Instructions
- Gather ingredients.
- Heat oil in a large pot over medium heat.
- Add garlic, onion and celery.
- Cook for five minutes, stirring occasionally.
- Add shredded carrots, Italian seasoning, salt and pepper and cook for another minute or two, stirring frequently.
- Add Garbanzo beans, water and bouillon cubes (or veggie broth) and coconut milk.
- Stir to combine and bring to a simmer over medium high heat.
- Once simmering, reduce heat to medium low and simmer for five minutes.
- Add gnocchi and spinach and cook for an additional four minutes.
- Stir in apple cider vinegar, season to taste with salt and pepper and enjoy!
Carly Banks | NAU Communications
(928) 523-5582 | carly.banks@nau.edu