Dairy Free Vegan Gnocchi Soup

Total time45 min

Prep time15 min

Cook time30 min

This hearty pot of soup is built for cozy nights, with tender potato gnocchi bobbing in a broth that turns silky and rich thanks to a quick cashew cream blended right in. Carrots, celery, and onion get a slow sauté to build a deep base, while garlic, Italian seasoning, and a pinch of red pepper flakes bring warmth to every spoonful. White beans and diced tomatoes add heartiness and body, and a big handful of kale wilts down to bring color and a fresh, slightly bitter contrast to the creamy broth. Nutritional yeast stirred in at the end gives the whole pot a savory, almost cheesy depth, brightened right up with a squeeze of lemon juice. It's a one-pot meal that eats like comfort food, and it's a great pick for a dairy free dinner rotation.

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Ingredients

6 servings

For the cashew cream

1 cup raw cashews
1 ½ cups boiling water

For the soup

2 tbsp olive oil
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
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1 medium yellow onion, finely diced
3 medium carrots, peeled and sliced into ¼-inch rounds
3 stalks celery, sliced
4 cloves garlic, minced
1 tsp dried italian seasoning
½ tsp dried thyme
¼ tsp red pepper flakes
1 can (14.5 oz) diced tomatoes
1 can (15 oz) white beans, drained and rinsed
4 cups vegetable broth
1 lb shelf-stable potato gnocchi
Chef's tip
Use it in the recipe as written - refrigerated or frozen gnocchi may need slightly different timing, so check doneness early.
3 cups chopped kale, stems removed
2 tbsp nutritional yeast
1 tbsp lemon juice
salt and pepper, to taste

For serving

fresh parsley, chopped (optional)

Instructions

1
Place the cashews in a blender and cover with the boiling water. Let soak for 10 minutes, then blend on high until completely smooth and creamy, about 1 minute. Set aside.
2
Heat the olive oil in a large pot or Dutch oven over medium heat until shimmering. Add the onion, carrots, and celery and cook, stirring occasionally, until the onion is softened and translucent and the carrots have begun to soften, about 7–8 minutes.

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