This vegetarian gnocchi soup is a cozy warming lunch or dinner and so good for a chilly day! Packed with healthy vegetables, it's full of flavour and all comes together in one pot on the stovetop.
Soups are the ultimate comfort food and this gnocchi soup is a cozy hug in a bowl! Much like my butternut squash and apple soup and herb chicken and cabbage soup, this recipe can be enjoyed year-round but feels particularly perfect for a fall lunch.
Making this creamy vegetarian gnocchi soup is very simple, and it's packed with healthy veg, greens and fragrant herbs. As well as being vegetarian, this is actually also a vegan gnocchi soup. Enjoy for a family weekend lunch!
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⭐ Why this recipe is so good
All the comfort food vibes. Plump carby gnocchi, a creamy sauce and all the herbs? This ticks all the warming cozy food vibes!
Packed with healthy veggies. I've crammed so many veggies and greens into this soup!
Super simple recipe. Once you have assembled your ingredients, this soup is very easy to put together. Should I say it's souper simple . . . (?!).
🥣 Ingredients
All the ingredients and their quantities are set out in the recipe card below.
Some notes on a few of them:
- Gnocchi - I use store-bought, but you can of course make your own. This gluten free gnocchi recipe looks easy if you have that dietary requirement.
- Coconut milk - you want the type that comes in a can rather than the pouring style in a carton for coffee.
📖 Swaps and variations
Swap out the vegetables. I suggest keeping the onion and celery for flavour, but you can swap out the other veggies for those you have to hand. I've made this with cauliflower which was so good!
Swap kale for other greens. Depending on which you like and are suitable, you could also use chard or collard greens (cook time will be longer than for kale).
Swap coconut milk for heavy cream. If you wish to use dairy, then simply swap for heavy cream.
🔪 Step by step instructions
Just a few easy steps to make this vegetarian gnocchi soup and you only need one pot. Full instructions are in the recipe card, but these process shots will help guide you:
Step 1
Cook the base of the soup. Fry the onion in olive oil in a large pot, until softened. Add the garlic and dried herbs and cook for a further few minutes, stirring to combine. Add the celery and cook for a further 3-4 minutes (image 1).
Step 2
Add the vegetables. Tip the carrot, sweet potato and broccoli to the pot and stir through the onion mixture (image 2). Cook for 4-5 minutes.
Recipe tip: if the potato starts to stick, add a splash of water.
Step 3
Add the gnocchi. Pour in the vegetable stock along with the gnocchi. Bring to a boil, then reduce the heat to a very light simmer. Pour in the coconut milk and stir well. Cook for 6-8 minutes (image 3).
Step 4
Add your greens. Add the kale (or other greens) and the apple cider vinegar (if using). Cook for another 1-2 minutes (image 4).
Remove the bay leaf, season with salt and black pepper and then ladle into your serving bowls.
💭 Recipe tips and notes
- Dice the vegetables to roughly similar sizes for an even cook time.
- Don't overcook the gnocchi! Give it a test with a fork after about six minutes. It should still be plump and soft.
- Personally I don't feel the soup needs it, but if you like a thicker soup add a little flour along with the vegetables.
- Don't forget to remove the bay leaf!
📋 Frequently asked questions
Rather than using 'regular' gnocchi, you can make one that uses gluten free flour. There's a recipe linked above!
Personally I find that the soup is fairly thick as it is, but if you like a really thick soup then add a little flour.
Yes, it freezes really well. You may need to add a little extra vegetable stock when you reheat it.
🍲 More cozy soup recipes
Find so many tasty and healthy soup recipes here, including my easy quinoa vegetable soup, celery and leek soup and my vegan celeriac apple soup. Some recent recipes:
I'm always in the kitchen, so come join me on Instagram, Facebook and Pinterest to be the first to hear of new recipes! And I love to hear from you - so please do leave a star rating ⭐ and comment if you have tried the recipe!
📖 Recipe
Vegetarian Gnocchi Soup
Equipment
- Large pot
Ingredients
- 1 tablespoon olive oil
- ½ white onion diced
- 2 garlic cloves minced or finely diced, more to taste
- 1 celery stick finely diced
- 2 small carrots sliced
- 1 cup broccoli florets diced
- 1 small sweet potato peeled, diced
- 1 cup kale or other greens, stems removed, diced
- 2 cups gnocchi
- 2 cups vegetable stock
- ½ cup coconut milk
- 1 teaspoon apple cider vinegar optional
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon dried sage
- 1 bay leaf
- pinch salt
- pinch black pepper
Instructions
- Fry the onion in olive oil for 3-4 minutes in a large pot, until softened. Add the garlic and dried herbs and cook for a further 2-3 minutes, stirring to combine. Add the celery and cook for a further 3-4 minutes.
- Add the broccoli, sweet potato and carrot to the pot and cook for 4-5 minutes. If needed, add a splash of water if the potato starts to stick.
- Pour in the vegetable stock along with the gnocchi. Bring to a boil, then reduce the heat to a very light simmer. Pour in the coconut milk and stir well. Cook for 6-8 minutes.
- Add the kale (or other greens) and the apple cider vinegar (if using). Cook for another 1-2 minutes.
- Remove the bay leaf, season with salt and black pepper and ladle the soup into your bowls.
Notes
- Dice the vegetables to roughly similar sizes for an even cook time.
- Don't overcook the gnocchi! Give it a test with a fork after about six minutes. It should still be plump and soft.
- Personally I don't feel the soup needs it, but if you like a thicker soup add a little flour along with the vegetables.
- Don't forget to remove the bay leaf!
- gnocchi and vegetable stock will depend upon ingredients used.
- garlic and apple cider vinegar, which score 1.
- kale isn't rated.
- black pepper, which scores 2.
Tara says
So tasty! I ended up adding 3 cups of broth and 3/4 cup of coconut milk, and it was still quite thick (I’ll admit the possibility of being overzealous on the veggies though lol). I also used some squash I needed to use rather than a sweet potato. I will make again.
Claire says
Lovely to hear that you enjoyed it Tara, and the addition of squash sounds so good!
Rakka says
I will be adding this to my recipe book. Once I added the right amount of salt the flavours of the garlic, rosemary, thyme, sage and bay leaf really popped and I like the texture from the gnocchi. The creamy coconut milk was nice yet I like that it was only 1/2 cup because it did not become the focal flavour. I used about double the veggies and broth and it still worked fine following the other recipe ingredient quantities.
Claire says
Lovely to hear that you enjoyed it Rakka!
Veronika says
Delicious! Made it several times. Always a success:)
Claire says
Lovely to hear Veronika, and thanks so much for taking the time to comment 🙂
Jeanne says
This soup absolutely delicious!! I especially like the sweet potato which gives this soup a little sweetness added to the creamy texture! I definitely will be making this again soon.
Claire says
So glad you enjoyed it Jeanne! Love sweet potato too, especially in the colder months. Thanks for taking the time to comment 🙂
Hilary says
This soup was so delicious. I will definitely be making it again!
Claire says
So glad you like it Hilary!
Meagan says
I really want to try this recipe but am on a low histamine diet. Do you have a recommendation for vegetable stock or vegetable stock powder/boullion that is low histamine?
Claire says
Hi Meagan, there aren't any that I know of that are considered truly low histamine from the store (it would also depend on which ingredients you are sensitive to). You can make your own and freeze in portions though, which is how many of us do it 🙂
Kelley Halford says
Do you happen to know a way that I could make these recipes InstaPot friendly?
Claire says
Hi Kelley, I haven't ever used an InstaPot I'm afraid so not sure how you need to adapt recipes for it. Sorry!