Vegetarian Vegan Gnocchi Soup
Total time45 min
Prep time15 min
Cook time30 min
4.9(6)
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
6 servings
For the cashew cream
- 1 cup raw cashews
- 1 ½ cups boiling water
For the soup
- 2 tbsp olive oil
- 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
- 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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!