• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Oh My Veggies logo

  • Recipes
    • Vegetarian Recipes
    • Vegan Recipes
    • Vegetarian Main Dishes
    • Vegetarian Appetizers
    • Vegetarian Breakfast Recipes
    • Vegetarian Side Dishes
    • Dessert Recipes
    • Snack Recipes
    • Drinks
    • Sauces, Spreads and Condiments
    • Holiday Recipes
    • From our Readers
  • Cooking Tips & Hints
    • Cooking Tips
    • Plant-Based Nutrition
    • Product Reviews
  • Shop Cookbooks
  • About Us
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
menu icon
go to homepage
  • Find Recipes
  • Cookbooks
  • About Us
  • Freebies!
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • subscribe
    search icon
    Homepage link
    • Find Recipes
    • Cookbooks
    • About Us
    • Freebies!
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×
    Oh My Veggies » Vegetarian Recipes » 30 Minutes or Less

    Vegan Gnocchi Soup With Kale

    Published: Apr 15, 2021 · by Nicole · Updated: Feb 9, 2022 · This post may contain affiliate links.

    Jump to Recipe - Print Recipe

    This vegan gnocchi soup with kale and lots of vegetables is a dinner idea that tastes and looks luxurious, but is so effortless to make! You need just 20 minutes and simple ingredients. Then, enjoy a bowl of cosy deliciousness with a smooth cashew cream, pillowy gnocchi and fresh kale.

    Vegan gnocchi soup with kale

    Gnocchi soup. It's as good as it sounds and looks. Plus, it's so easy to make a vegan copycat recipe based on the Olive Garden dish. If you love rich, creamy soups that are bursting with vegetables, this may become a new favorite of yours. It's definitely a go-to dinner for me these days! And it's a fantastic way to use homemade vegan gnocchi.

    As I'm writing this, I'm feeling the pressure of uni work and staying on top of everything. Exams are around the corner, and I have to make the most efficient use of my time. But that doesn't mean missing out on wholesome and delicious homemade meal. This soup is a great example of the sort of thing that I love to eat whenever things get hectic.

    Bowl of vegan soup with kale and vegetables

    Why you'll love this vegan gnocchi soup

    I don't even know where to start. I mean, what's not to love?! Gnocchi, first of all, make an amazing soup ingredient. Pillowy and soft, they have the most amazing texture. Not to mention the fact that they absorb the flavors of the broth perfectly! They really are the star ingredient of this dish.

    Two bowls of dairy-free soup with vegetables and kale

    Then, we have the amazing cashew cream which is made using 3 ingredients. It's the base of this recipe that creates a smooth, creamy texture. And in my opinion, creamy soups are just the ideal weeknight meal for when you want something quick and very comforting.

    Two bowls of vegan gnocchi soup with kale

    This gnocchi soup also contains lots of vegetables! I added carrots, zucchini, sweetcorn and pepper, but you can addd other vegetables of your choice, depending on what you have in the fridge. And of course, the addition of kale brings in even more texture and wholesomeness. A great way to eat more vegetables if you ask me!

    Ingredients you'll need

    Ingredients for vegan gnocchi soup
    • Olive oil for cooking the vegetables.
    • Garlic paste. You can also use fresh minced garlic.
    • Vegetables: red onion, carrots, zucchini, yellow bell pepper, and sweetcorn. You can also add other vegetables of your choice.
    • Soaked cashews for making the cashew cream.
    • Plant based milk for the cashew cream. Use any variety of your choice.
    • Apple cider vinegar. You can also use lemon juice.
    • Vegetable stock.
    • Dried oregano and dried thyme.
    • Gnocchi. Ensure vegan - a lot of brands contain eggs by default. You can also use plain homemade gnocchi or sweet potato gnocchi.
    • Kale.
    • Cornstarch. This is optional, but helps to make the soup even thicker. You can also use tapioca or all-purpose flour.
    • Vegan cheese. Once again, this is optional but very much recommended! Choose a variety that melts well.

    How to make vegan gnocchi soup

    Start by heating the olive oil in a large pan for 30 seconds over a medium-high heat. Now add the red pepper, carrots and garlic paste, and cook for 5 minutes, until the vegetables are softened and fragrant.

    • Onions and carrots in a frying pan
    • Cooked vegetables in a frying pan

    Next, add the zucchini, yellow bell pepper and sweetcorn. Cook, stirring frequently, for 5 minutes more, until softened.

    Meanwhile, make the cashew cream. Add the cashews, plant based milk, and apple cider vinegar to a blender or food processor. Blend until smooth.

    • Vegan cashew cream
    • Gnocchi soup in a frying pan

    Add vegetable stock, the cashew cream, dried oregano, thyme and gnocchi to the pan. Stir together, bring to a simmer, and cook for 5 minutes, until the gnocchi softens fully.

    Dairy-free gnocchi soup with kale in a frying pan

    Stir in the kale, cornstarch and vegan cheese. Continue stirring until the vegan cheese melts and the kale wilts.

    Instructions for storage and freezing

    You can keep this vegan gnocchi soup in the fridge for up to 3 days in an airtight container. You can also freeze it for up to 2 months. In order to reheat, allow to thaw fully in the fridge, then reheat on the stove or in the microwave until fully heated through.

    Tips for the best vegan gnocchi soup

    Vegan soup with gnocchi and kale
    • Make the to use plenty of vegetables, as these will add lots of texture and flavor.
    • Make sure to soak the cashews for at least 1 hour before using them in the cream, as this will allow for the smoothest texture. You can also simmer them in a saucepan for 15 minutes instead.
    • Stir the soup frequently while cooking because otherwise it may separate.
    • I would not recommend skipping vegan cheese, as when it melts it 100% helps to make the soup more indulgent and delicious. You can also use nutritional yeast.
    • For extra protein, add chickpeas, lentils, crumbled tofu, or homemade vegan chicken.

    Other amazing vegan comfort food you might love!

    • If you love creamy pasta, try vegan pasta with broccoli!
    • Vegan white bean chili is the perfect comfort food for cold weather.
    • My vegan 'honey' BBQ tofu recipe is super easy to make & delicious.
    • Try roasted red pepper pasta for a simple and cosy meal!
    Vegan gnocchi soup with kale

    If you give this vegan gnocchi soup with kale a go, be sure to tag me on Instagram (@ohmyveggies) so I can see your creations, and leave your feedback in the comments below together with a star rating!

    Recipe

    Vegan Gnocchi Soup With Kale

    This vegan gnocchi soup with kale is the perfect comforting dinner that's ready in just 20 minutes! Make it using simple ingredients and lots of vegetables, like carrots, zucchini and sweetcorn.
    Print Recipe Pin Recipe Email Recipe
    Prep Time: 0 minutes minutes
    Cook Time: 20 minutes minutes
    Total Time: 20 minutes minutes
    Course: Main Course, Soup
    Cuisine: Vegan
    Diet: Vegan, Vegetarian
    Keyword: bell peppers, carrot, Cashews, earth of maria, gnocchi, kale, sweetcorn, vegan cheese, zucchini
    Servings: 4
    Calories: 552kcal
    Author: Oh My Veggies

    Equipment

    • Saucepan
    • Blender or food processor

    Ingredients

    • 1 tbsp olive oil
    • 1 large red onion diced
    • 1 large carrot peeled and chopped
    • 1 tbsp garlic paste
    • 1 cup zucchini chopped
    • 1 large yellow bell pepper de-seeded and diced
    • ½ cup sweetcorn
    • 1 cup cashews soaked
    • 1 cup plant based milk
    • 1 tbsp apple cider vinegar
    • 3 cups vegetable stock
    • ½ tbsp dried oregano
    • ½ tbsp dried thyme
    • 1 lb gnocchi
    • 3 cups kale de-stemmed and chopped
    • 1 tbsp cornstarch
    • ½ cup vegan cheese
    US Customary - Metric

    Instructions

    • Heat the olive oil in a large pan for 30 seconds over a medium-high heat. Now add the red onion, carrots and garlic paste, and cook for 5 minutes, until the vegetables are softened and fragrant.
    • Add the zucchini, yellow bell pepper and sweetcorn. Cook, stirring frequently, for 5 minutes more, until softened.
    • Make the cashew cream. Add the cashews, plant based milk, and apple cider vinegar to a blender or food processor. Blend until smooth.
    • Add vegetable stock, the cashew cream, dried oregano, thyme and gnocchi to the pan. Stir together, bring to a simmer, and cook for 5 minutes, until the gnocchi softens fully.
    • Stir in the kale, cornstarch and vegan cheese. Continue stirring until the vegan cheese melts and the kale wilts.

    Notes

    • To soften the cashews, either soak them for at least an hour, or simmer for 15 minutes in a saucepan.
    • You can keep this vegan gnocchi soup in the fridge for up to 3 days in an airtight container. You can also freeze it for up to 2 months. In order to reheat, allow to thaw fully in the fridge, then reheat on the stove or in the microwave until fully heated through.

    Nutrition

    Calories: 552kcalCarbohydrates: 76gProtein: 16gFat: 23gSaturated Fat: 5gSodium: 1352mgPotassium: 809mgFiber: 7gSugar: 7gVitamin A: 8639IUVitamin C: 157mgCalcium: 244mgIron: 9mg
    Craving more veg-friendly recipes? Shop our collection of vegetarian and vegan cookbooks, including our new Vegan Thanksgiving and Vegan Christmas cookbooks!
    « Vegan Chicken Noodle Soup
    Vegan Biscuits and Gravy »

    30 Minutes or Less, Earth of Maria, Soy Free Vegan Recipes, Vegan Dinner Recipes, Vegan Recipes, Vegan Soups & Stews, Vegan Weeknight Meals, Vegetarian Recipes, Vegetarian Soups & Stews Bell pepper, carrots, cashews, Gnocchi, kale, Sweetcorn, Vegan cheese, zucchini

    Reader Interactions

    Comments

    No Comments

    Something to say? Leave a comment. Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    image of the author

    Nicole is a life long vegetarian and the author of the popular vegan cookbook, Weeknight One Pot Vegan Cooking. She loves sharing her recipes and showing the world just how easy and delicious meatless meals can be!
    Learn more here.

    signature of author

    get a free 5 day vegetarian meal plan

    shop our vegetarian and vegan cookbooks

    Footer

    ↑ back to top

    • Shop Cookbooks
    • About Us
    • Work with Me
    • Contact
    • Privacy Policy
    • Terms of Use

    Still hungry? Check out our delicious family of blogs.

    veg kitchen
    step away from the carbs
    all she cooks
    midlife rambler
    wandertooth logo

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2023 Hook & Porter Media

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required