Delight in the sumptuous allure of Creamy Vegan Gnocchi Soup, a plant-based masterpiece that elevates the dining experience with its velvety texture and rich, dairy-free goodness. This enticing soup not only caters to those embracing a vegan lifestyle but captivates any discerning palate with its harmonious blend of flavors.

The culinary journey begins with a fragrant sauté of finely chopped onions, diced carrots, and celery in olive oil, setting the stage for a symphony of aromatics. Infused with dried thyme and rosemary, the pot comes alive with a tantalizing fragrance that foretells the depth of flavors to come.

The broth, a union of vegetable broth and full-fat coconut milk, emerges as the heart of this vegan creation. Vegan gnocchi, floating to the surface in a dance of pillowy perfection, absorb the luxurious creaminess, creating a base that is both indulgent and entirely plant-based. The addition of chopped spinach imparts a burst of freshness, adding vibrancy to the soup’s palette.

Seasoned to perfection with a dash of salt and pepper, this Creamy Vegan Gnocchi Soup invites you to savor each spoonful. As it graces your bowl, the soup embodies the essence of compassionate indulgence, showcasing that plant-based fare can be equally comforting and satisfying. Garnished with fresh parsley, if desired, each serving becomes a visual and gustatory delight.

Whether relished as a cozy solo dinner or presented as a compassionate offering to guests, this vegan creation transcends culinary boundaries, proving that plant-based cuisine can be an artful celebration of flavor and texture. Adjust ingredients and seasonings according to personal taste preferences, and revel in the joy of a creamy, vegan indulgence that speaks to both the senses and the heart.

Creamy Vegan Gnocchi Soup


  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 4 cups vegetable broth
  • 1 can (14 oz) cannellini beans, drained and rinsed
  • 1 cup frozen green peas
  • 1 pound vegan gnocchi
  • 2 cups unsweetened almond milk (or any plant-based milk)
  • Salt and pepper to taste
  • Fresh parsley, chopped, for garnish


  1. In a large pot, heat olive oil over medium heat. Add diced onion and garlic, sauté until softened.
  2. Add diced carrots and celery to the pot, and cook for 5 minutes until slightly tender.
  3. Stir in dried thyme and rosemary, then pour in the vegetable broth.
  4. Add cannellini beans and frozen green peas. Bring the soup to a simmer.
  5. Add vegan gnocchi to the pot and cook according to package instructions.
  6. Pour in the plant-based milk and stir well. Simmer for an additional 5-7 minutes.
  7. Season the soup with salt and pepper to taste.
  8. Ladle the creamy gnocchi soup into bowls and garnish with fresh chopped parsley.

Nutritional Information (per serving, based on 4 servings):

  • Calories: ~400
  • Protein: ~10g
  • Fat: ~8g
  • Carbohydrates: ~70g (Net Carbs: ~60g, considering fiber)
  • Fiber: ~10g
  • Sugar: ~5g (from natural sources)