Creamy Vegan Gnocchi Soup

Creamy Vegan Gnocchi Soup

Vegan Gnocchi Soup: Make this hearty and creamy Italian-inspired soup with savory vegan sausage and nutrient-rich kale. Ready in under an hour!

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Prep Time 5 minutes mins

Cook Time 25 minutes mins

Total Time 30 minutes mins

Servings: 6

Cuisine: American

Calories: 450

Ingredients Method Notes

Ingredients

  

• 1 (16-ounce) package gnocchi
• 2 tablespoons avocado oil
• 7 1/2 cups water
• 3/4 cup raw cashews
• 3 veggie sausages (10.5 ounces total)
• 2 1/4 cups chopped yellow onion
• 8 to 9 cloves garlic
• 1 1/2 teaspoons dried basil
• 1 1/2 teaspoons dried oregano
• 1 1/2 teaspoons granulated onion

Method

 

1. Preheat oven to 400F (200C).
2. Boil gnocchi in water for a few minutes until they float. Drain and dry.
3. Line a baking sheet with parchment paper. Drizzle gnocchi with avocado oil and roast for 10 minutes.
4. Blend 1 1/2 cups water with raw cashews until smooth.
5. Heat avocado oil in a pot over medium heat. Add veggie sausages and brown.
6. Add chopped onion and sauté until translucent. Add minced garlic and cook for 2 minutes.
7. Stir in dried basil, oregano, and granulated onion.
8. Add remaining water and vegan bouillon. Bring to a simmer.

Notes

– Roast the gnocchi until golden brown for the best texture. – Ensure your cashew cream is blended until perfectly smooth to avoid grittiness.
– Use a good quality vegan bouillon for the richest soup base.
– Don’t skip sautéing the onions and garlic – they build the flavor foundation.

Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.

The technique that makes it

The key to a successful creamy vegan gnocchi soup lies in the emulsion created by blending the cashews with water. Soaking the raw cashews for at least four hours allows them to soften, making it easier to achieve a smooth and creamy texture when blended. This emulsion not only thickens the soup but also adds a rich, nutty flavor that complements the gnocchi and vegetables. Additionally, sautéing the onions and garlic in avocado oil before adding the other ingredients enhances their flavors through the Maillard reaction, which develops depth and complexity in the soup.

Troubleshooting

• Problem: The soup is too watery.
  Fix: Increase the amount of cashews or reduce the water used in the recipe. You can also allow the soup to simmer longer to reduce excess liquid.
• Problem: The soup lacks flavor.
  Fix: Make sure to sauté the onions and garlic until they are caramelized for enhanced flavor. You can also add more herbs or a splash of lemon juice for brightness.
• Problem: Gnocchi is mushy.
  Fix: Ensure you don’t overcook the gnocchi. They should be added towards the end of cooking and only need a few minutes to heat through.
• Problem: The soup is too thick.
  Fix: Gradually add more water or vegetable broth until the desired consistency is achieved.

Substitutions

• Gnocchi: Substitute with store-bought or homemade gluten-free gnocchi for a gluten-free option, maintaining a similar texture.
• Avocado oil: Use olive oil or coconut oil for sautéing; each will impart a slightly different flavor but will still work well in the recipe.
• Veggie sausages: Replace with crumbled tempeh or mushrooms for a different protein source, adding an earthy flavor to the soup.
• Raw cashews: Substitute with silken tofu or sunflower seeds for a nut-free creamy base, though the flavor profile will differ slightly.

Pro tips

• Roast the gnocchi until golden brown for the best texture. – Ensure your cashew cream is blended until perfectly smooth to avoid grittiness.
• Use a good quality vegan bouillon for the richest soup base.
• Don’t skip sautéing the onions and garlic – they build the flavor foundation.

Enjoy this incredibly creamy and satisfying vegan gnocchi soup, perfect for a cozy evening meal. Serve hot and savor every bite!

Frequently asked questions

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