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Vegan Spinach Artichoke Gnocchi Soup Recipe

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4.1 from 15 reviews

This Vegan Spinach Artichoke Gnocchi Soup is a creamy, comforting dish perfect for a quick and satisfying meal. Made with rich full-fat coconut milk, tender vegan gnocchi, fresh spinach, and flavorful artichoke hearts, this soup combines classic flavors in a healthy, plant-based recipe. It’s easy to prepare on the stovetop, delivering a warm bowl of cheesy, garlicky goodness without any dairy.

  • Total Time: 30 minutes
  • Yield: 4 servings

Ingredients

Soup Base

  • 3 Tablespoons vegan butter
  • 1/2 large onion, diced
  • 5 cloves garlic, minced
  • 14 ounce can artichoke hearts, strained and rinsed
  • Salt and pepper, to taste
  • 15 ounce can full-fat coconut milk
  • 2 cups vegetable broth
  • 1-2 Tablespoons nutritional yeast (use 2 for a cheesier flavor)
  • 1 Tablespoon lemon juice

Main Ingredients

  • 16 ounces vegan gnocchi
  • 3 cups fresh spinach

Instructions

  1. Prepare Vegetables: Dice the onion and mince the garlic carefully to prepare for sautéing in the next step.
  2. Sauté Onion and Garlic: In a large saucepan or dutch oven, melt the vegan butter over medium heat. Once hot and bubbling, add the diced onion and minced garlic. Stir continuously and cook for 2-3 minutes until fragrant and onions are translucent.
  3. Add Artichokes and Seasoning: Strain and rinse the canned artichoke hearts to remove excess liquid. Add them to the pot along with 1/2 teaspoon salt and 1/4 teaspoon pepper (adjust later to taste). Stir and cook together for another 3 minutes to blend flavors.
  4. Add Liquids and Nutritional Yeast: Pour in the full-fat coconut milk and vegetable broth, then sprinkle in the nutritional yeast. Stir well and bring the mixture to a gentle simmer on medium heat.
  5. Cook Gnocchi and Add Lemon Juice: Once the soup is simmering, add the vegan gnocchi and lemon juice. Continue cooking at a simmer for about 3 minutes until the gnocchi becomes soft, chewy, and cooked through.
  6. Wilt Spinach and Finish Soup: Turn off the heat and stir in the fresh spinach until it wilts slightly from the residual heat. Taste the soup and add additional salt and pepper if needed.
  7. Serve: Ladle the soup into bowls and garnish with freshly cracked black pepper. Serve warm and enjoy this creamy, plant-based comfort food.

Notes

  • Use full-fat canned coconut milk for the creamiest texture and richest flavor.
  • If vegan gnocchi is not available, substitute with regular or homemade vegan gnocchi.
  • Adjust nutritional yeast quantity according to your preferred cheesiness level.
  • Feel free to add red pepper flakes for a spicy kick.
  • Store leftovers in an airtight container in the fridge for up to 3 days.
  • Author: Olivia
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Vegan, American
  • Diet: Vegan

Find it online: https://iamstarved.com/vegan-spinach-artichoke-gnocchi-soup-recipe/