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Creamy Vegetable Dumpling Soup
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Prep Time:
10 minutes
Cook Time:
20 minutes
Total Time:
30 minutes
Creamy vegetable soup with potato gnocchi dumplings. Ready in 30 minutes, customizable and comforting.
Ingredients:
  • 1 tablespoon olive oil
  • 1 small white onion
  • 3 stalks celery
  • 3 medium carrots
  • 3 cloves garlic
  • 3/4 teaspoon freshly ground black pepper
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried oregano
  • 6 cups reduced-sodium vegetable broth
  • 1 cup full-fat coconut milk
  • 16 ounces potato gnocchi
  • 1/2 lemon, juiced
  • 1/4 cup fresh parsley, chopped
  • Salt, to taste
  • Optional for serving:
  • Grated Parmesan cheese or nutritional yeast
  • Crushed red chili flakes
Instructions:
  • Prepare the vegetables by chopping the onion, celery, and carrots as directed. Mince the garlic and set it aside. Heat olive oil in a 4-quart pot or Dutch oven over medium-high heat.
  • Heat the olive oil until shimmering. Add onion, celery, and carrot, sauté until onion is translucent, about 4 minutes. Reduce heat to medium, add garlic, pepper, thyme, and oregano. Cook until fragrant and vegetables begin to soften, 4 to 5 minutes, stirring occasionally.
  • Combine and bring to a boil: Pour in the vegetable broth and coconut milk. Increase the heat to medium-high and simmer until boiling, about 5 to 6 minutes.
  • Cook the gnocchi by adding them to the boiling mixture and following the package directions: 2 to 3 minutes for shelf-stable potato gnocchi or until they float to the top.
  • Finish and enjoy: Take the soup off the heat and mix in the lemon juice and chopped parsley. Adjust seasoning with salt. Serve hot with red chili flakes and grated Parmesan cheese or nutritional yeast, if preferred. Refrigerate any remaining soup in an airtight container for up to 4 days. Simply reheat in a pot over medium-low heat until warm. Enjoy the dish? Leave a review below!

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