Viral Dairy-Free Sun Dried Tomato Gnocchi Soup

Dairy-Free Soup Viral

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Viral Dairy-Free Sun Dried Tomato Gnocchi Soup

★★★★★ 4.9 from 94 reviews

Prep Time 15 mins

Cook Time 30 mins

Total Time 45 mins

Servings 6 servings

■ Ingredients

• 1 to 2 tsp avocado oil
• 1 medium yellow onion, diced
• 1 red bell pepper, diced
• 1/4 cup diced sun-dried tomatoes
• 6 cloves garlic, crushed
• 1 tbsp tomato paste
• 2 tsp smoked paprika
• 1/2 tsp fennel seeds
• 1/4 to 1/2 tsp red pepper flakes (optional)
• 1 can (15 oz) chickpeas, rinsed and drained
• 1 can (15 oz) crushed tomatoes
• 5 cups vegetable broth
• 1/4 cup nutritional yeast
• 6 sprigs fresh thyme, leaves only
• 1 package shelf-stable gnocchi (about 1 lb)
• 2 cups chopped kale
• 1 cup cashew cream or canned coconut milk
• 3 tbsp chopped fresh parsley
• Salt and pepper, to taste

Note for Cashew Cream: Soak 3/4 cup raw cashews in hot water for 30 minutes, discard liquid, then blend with 1/4 cup water and a pinch of salt until perfectly smooth.

■ Instructions

1. 1

   Heat a large pot over medium heat and add the avocado oil to warm through. Add the diced yellow onion along with a pinch of salt, and sauté until the onions have softened and become translucent, about 5 minutes.

2. 2

   Add the diced red bell pepper and diced sun-dried tomatoes to the pot with the sautéed onions. Continue to sauté for 2 minutes to help the bell pepper soften.

3. 3

   Stir in the crushed garlic and cook until it becomes fragrant, about 1 minute. Then add the tomato paste and continue to cook for 2-3 minutes, stirring constantly to caramelize the paste. Sprinkle in the smoked paprika, fennel seeds, and red pepper flakes (if using), and sauté for another minute until the spices are nicely toasted.

4. 4

   Add the rinsed and drained chickpeas and stir to coat them well in the aromatic base. Pour in the crushed tomatoes, vegetable broth, nutritional yeast, and fresh thyme leaves. Stir everything to combine, then bring the pot to a simmer. Cover and cook for 15 minutes to allow the flavors to meld together.

5. 5

   Stir in the vegan cream (either cashew cream or canned coconut milk), shelf-stable gnocchi, chopped kale, and chopped parsley. Allow to cook until the gnocchi is tender and cooked through, according to the gnocchi package instructions. Taste and adjust with salt and pepper as needed.

Frequently Asked Questions

Can I use frozen or fresh homemade gnocchi instead of shelf-stable?

Absolutely! Frozen or fresh gnocchi works beautifully. Just keep in mind that they tend to cook much quicker than shelf-stable varieties. Add them during the final step and watch for them to float to the top, which usually takes only 2 to 4 minutes.

How do I store and reheat leftovers without the gnocchi getting soggy?

Store leftovers in an airtight container in the fridge for up to 3-4 days. Gnocchi will absorb liquid as it sits, so the soup will thicken. When reheating on the stovetop, simply splash in a little extra vegetable broth or water to loosen it back up.

Is it possible to swap the kale for another green?

Yes, baby spinach or Swiss chard are excellent alternatives. If you decide to use baby spinach, stir it in during the very last minute of cooking, as it wilts much faster than hearty kale.