Description
Imagine spinach artichoke dip in soup form combined with gluten-free potato gnocchi for a flavorful, filling, comforting soup that is sure to be a new cold-weather staple at your house! This easy soup is gluten-free, vegan and loaded with healthy nutrients!
Ingredients
Units
Scale
- (2) 13.5 ounce cans coconut milk, (I used Native Forest from Edward & Sons)
- 1.5 cups unsweetened almond milk
- 8 oz vegan cream cheese, (I used Kite Hill)
- 1 cup vegan parmesan cheese, (I used Violife)
- 1 small onion, diced
- 1 tbsp minced garlic
- 5 oz fresh spinach
- 8 oz frozen prepared gluten-free gnocchi
- 20 oz baby artichoke hearts, (Edward & Sons)
- 6 cubes not-chick’n bouillon, (Edward & Sons)
- 2 cups water
- 1 tbsp coconut oil (or other oil), for sautéing your onions
- pepper to taste
Instructions
- Boil a pot of water and prepare your gnocchi according to package directions, drain and set aside
- While your water is boiling and your gnocchi is cooking, saute your onions and garlic in a large stock pot over medium heat, stirring occasionally until translucent
- Add the artichoke hearts, stir and saute for a couple of minutes
- Add the vegan cream cheese and bouillon cubes, stir and cook for a couple more minutes
- Next, add your coconut milk, almond milk, and water and stir. Turn the heat up to high and bring your soup to a boil. Once it’s boiling, remove from heat and add in the vegan parmesan cheese, spinach and gnocchi
- Serve in bowls garnished with pepper and more parmesan cheese if desired
- Prep Time: 10 minutes
- Additional Time: 0 hours
- Cook Time: 20 minutes
- Cuisine: American
Nutrition
- Serving Size: 4 people