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Creamy Spinach and Mushroom Gnocchi Soup

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Move over Olive Garden. I’ve been inspired to put a vegan spin on a classic dish and created this creamy spinach and mushroom gnocchi soup.

It’s so buttery and flavorful I don’t even know where to start. My creamy spinach and mushroom gnocchi soup silky, smooth and delicious. Yes, that may be the only accurate way to describe it. It’s hearty, nourishing,  will warm you up and inspired by the classic Olive Garden Gnocchi Soup! But– I MADE IT VEGAN! BOOM!

There are no words to describe the gnocchi in this soup other than BUTTERY (drooling emoji). The best part – other than the melting gooeyness of gnocchi in your mouth, is that this recipe is simple and only takes 40 minutes to make and includes powerful tasting veggies like mushroom and spinach.

The key flavors in this recipe that really stand out are the garlic and the vegan parmesan cheese. Trust me when I say that parmesan cheese is a MUST in this recipe. If you’re vegan you can feel free to use a vegan parmesan cheese.

Further Food Nutritionist Commentary:

Spinach is also an excellent source of vitamin K, vitamin A, vitamin C and folate as well as being a good source of manganese, magnesium, iron and vitamin B2. Vitamin K is important for maintaining bone health and it is difficult to find vegetables richer in vitamin K than spinach.

By Anna Lee

Creamy Spinach and Mushroom Gnocchi Soup

  • Prep Time:10 Minutes
  • Cook Time:30 Minutes
  • Servings: 4

Ingredients

1 tablespoon olive oil

1 medium-sized white onion

3 medium-sized celery sticks

3 large cloves of garlic

2 cups crimini mushrooms

1 tablespoon all-purpose flour

1 teaspoon thyme spice

1 teaspoon sea salt

1/2 teaspoon fresh cracked pepper

5 cups vegetable stock

2 cups potato gnocchi

1 400 ml can coconut milk – full fat, unsweetened

2 cups baby spinach

1 cup vegan parmesan

Instructions

  1. To a large stockpot, add the olive oil and heat on low-medium for 30 seconds before adding onions and celery. Cook them down for around 8-10 minutes, or until translucent, extremely fragrant and soft.
  2. To the pot add the garlic and mushrooms.  Cook down for 10 minutes on medium-high heat.  Stir often to avoid burning.
  3. Once your mushrooms have reduced by almost half, add the flour and still till the ingredients are all well coated.
  4. Add the thyme, salt and pepper to the pot and stir well. Increase heat to high and add vegetable stock.
  5. Bring mixture to a boil then to a simmer.
  6. Add gnocchi and cook for 5-7 minutes before adding coconut milk, spinach and parmesan cheese.
  7. Check for seasoning before enjoying it immediately.  Garnish with more parmesan and drizzling of olive oil!
To a large stockpot, add the olive oil and heat on low-medium for 30 seconds before adding onions and celery. Cook them down for around 8-10 minutes, or until translucent, extremely fragrant and soft. To the pot add the garlic and mushrooms.  Cook down for 10 minutes on medium-high heat.  Stir often to avoid burning. Once your mushrooms have reduced by almost half, add the flour and still till the ingredients are all well coated. Add the thyme, salt and pepper to the pot and stir well. Increase heat to high and add vegetable stock. Bring mixture to a boil then to a simmer. Add gnocchi and cook for 5-7 minutes before adding coconut milk, spinach and parmesan cheese. Check for seasoning before enjoying it immediately.  Garnish with more parmesan and drizzling of olive oil!

Nutrition Information

Per Serving: Calories: 512; Total Fat: 37 g; Saturated Fat: 20 g; Monounsaturated Fat: 4 g; Polyunsaturated Fat: 1 g; Cholesterol: 15 mg; Sodium: 1578 mg; Potassium: 654 mg; Carbohydrate: 35 g; Fiber: 9 g; Sugar: 5 g; Protein: 14 g

Nutrition Bonus:

Vitamin C: 24%; Vitamin A: 36%; Iron: 37%; Calcium: 12%

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