Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4
Ingredients:
2 Tablespoons olive oil
2 shallots diced
5 cloves garlic minced
28 oz canned diced tomatoes
1 teaspoon dried parsley or dried basil
salt & pepper to taste I use at least ½ tsp salt & ¼ tsp pepper
2 cups vegetable broth
1 cup oat milk
16 oz vegan gnocchi
3 packed cups spinach
1 cup chopped fresh basil
Instructions:
- Start by adding the oil to a large soup pot or dutch oven. Once the oil is hot, add in the minced garlic and diced shallots and sauté over medium heat for 3-5 minutes until translucent.
- Then, add in the diced tomatoes, salt, pepper, and dried parsley and mix together.
- Once mixed, add in the vegetable broth and oat milk. Mix together and bring to a boil.
- Once boiling, add in the gnocchi, fresh spinach, and fresh basil. Mix together and cook everything for another 3-5 minutes until the gnocchi is soft and the spinach has wilted.
- Remove from the heat and serve while hot!
Serving: 1g | Calories: 333kcal | Carbohydrates: 59g | Protein: 8g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 1170mg | Potassium: 482mg | Fiber: 6g | Sugar: 11g | Vitamin A: 994IU | Vitamin C: 22mg | Calcium: 194mg | Iron: 7mg
Original Recipe: https://shortgirltallorder.com/vegan-tomato-gnocchi-soup
Dietitian Moushumi 