Name: Vegetable Gnocchi Soup
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Italian
Ingredients: 3 Tablespoons butter (or dairy-free butter, or olive oil); 1 ½ cups yellow onion (finely chopped); 1 small shallot (finely chopped); 1 ¼ cups carrot (finely sliced or diced); 1 ¼ cups celery (finely sliced or diced); Kosher salt (to taste); 5-6 cloves garlic (pressed or minced); 1 Tablespoon fresh thyme (chopped); 1 Tablespoon Italian seasoning; Pinch red pepper flakes; Freshly ground black pepper (to taste); 4 cups vegetable stock; 16 ounces gnocchi; 2 cups kale (chopped); 1 cup canned coconut milk (or half-and-half); ½ lemon (juiced); ¼ cup fresh parsley (finely chopped)

Description

A comforting and flavorful vegetable soup with gnocchi, perfect for any season.

Ingredients

Scale

3 Tablespoons butter (or dairy-free butter, or olive oil)
1 ½ cups yellow onion (finely chopped)
1 small shallot (finely chopped)
1 ¼ cups carrot (finely sliced or diced)
1 ¼ cups celery (finely sliced or diced)
Kosher salt (to taste)
5–6 cloves garlic (pressed or minced)
1 Tablespoon fresh thyme (chopped)
1 Tablespoon Italian seasoning
Pinch red pepper flakes
Freshly ground black pepper (to taste)
4 cups vegetable stock
16 ounces gnocchi
2 cups kale (chopped)
1 cup canned coconut milk (or half-and-half)
½ lemon (juiced)
¼ cup fresh parsley (finely chopped)

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Instructions

Melt butter (or heat oil) in a large stock pot or Dutch oven over medium-high heat. Stir in yellow onion, shallot, carrot, and celery with a pinch of salt. Saute for 7-8 minutes until fragrant and tender, stirring occasionally.
Stir in garlic, thyme, and Italian seasoning, along with a pinch of red pepper flakes and a little freshly ground black pepper. Add another pinch of salt, too. Saute for 1-2 minutes.
Pour in vegetable stock and bring to a boil for about 5 minutes. Taste test and add another pinch of salt (the gnocchi will absorb a lot so you’ll likely need more than you think!).
Add gnocchi to boiling stock, noting the package cook time. Test at the provided time, usually around 4-5 minutes, noting you may need an extra minute. The gnocchi should be pillowy and tender. Stir in kale with about a minute left of the gnocchi time so it can wilt.
Pour in coconut milk. Taste test, add the squeeze of lemon, then taste again to see if additional salt is needed. Stir in fresh parsley, or simply garnish with it instead. Enjoy!

Notes

This soup is versatile; feel free to add any of your favorite vegetables.
For a richer flavor, use vegetable broth instead of stock.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Soup
Method: Stovetop
Cuisine: Italian

Nutrition

Serving Size: 1 bowl
Calories: 450
Sugar: 5g
Sodium: 800mg
Fat: 20g
Saturated Fat: 10g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 60g
Fiber: 8g
Protein: 10g
Cholesterol: 15mg