Ingredients
Method
Prep the Vegetables:
- Chop the onion, celery, and carrots into even pieces for consistent cooking. Mince the garlic and set it aside.
Sauté the Vegetables:
- Heat olive oil in a 4-quart pot or Dutch oven over medium-high heat. Add the onion, celery, and carrots, cooking for about 4 minutes until the onion is translucent. Lower the heat to medium, then stir in the minced garlic, black pepper, thyme, and oregano. Cook for an additional 4–5 minutes, stirring occasionally, until fragrant.
Add the Liquid Ingredients:
- Pour in the vegetable broth and coconut milk, stirring to combine. Increase the heat to medium-high and bring the mixture to a boil, which should take about 5–6 minutes.
Cook the Gnocchi:
- Add the gnocchi to the boiling soup. Cook according to the package directions, usually 2–3 minutes for shelf-stable gnocchi. The gnocchi will float to the surface when done.
Add Final Flavors:
- Remove the pot from the heat and stir in the lemon juice and fresh parsley. Taste the soup and add salt as needed.
Serve:
- Ladle the soup into bowls and garnish with Parmesan cheese or nutritional yeast, and a sprinkle of red chili flakes if desired. Enjoy immediately.
Notes
- Vegetable Variations: Add spinach, zucchini, or peas to customize the soup to your taste.
- Gluten-Free Option: Use gluten-free gnocchi and ensure the vegetable broth is gluten-free.
- Storage Tips: Store leftovers in an airtight container in the fridge for up to 4 days. Reheat on the stovetop over medium-low heat, stirring occasionally.
- Freezing Advice: Freeze the soup without the gnocchi for up to 2 months. Add fresh gnocchi when reheating for best results.