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