Dairy-Free Sun Dried Tomato Gnocchi Soup
A comforting and flavorful soup featuring tender gnocchi, sun-dried tomatoes, and creamy coconut milk, perfect for chilly evenings.
Ingredients
Main Ingredients
- 1 package gnocchi Tender little pillows of goodness that soak up all the flavors of the soup.
- 1 cup sun dried tomatoes, chopped Rich and tangy, adding depth and a deliciously chewy texture.
- 1 onion, diced Sweet and aromatic, this is the foundation of your flavor base.
- 2 cloves garlic, minced Infuses the soup with warmth.
- 4 cups vegetable broth A comforting, savory liquid that nourishes the dish.
- 1 cup coconut milk Introduces a velvety texture without any dairy.
- 2 cups spinach Adds freshness and nutrition.
- 1 teaspoon Italian seasoning A fragrant blend of herbs that ties the dish together.
- Salt and pepper to taste Essential seasonings that enhance every bite.
- Olive oil Deeply flavorful oil to sauté and begin the layering of tastes.
Instructions
Preparation
- Heat olive oil over medium heat in a large pot.
- Add the diced onion and minced garlic; stir gently until softened.
- Add the chopped sun-dried tomatoes and stir for about two minutes.
- Pour in the vegetable broth and bring the mixture to a gentle simmer.
- Once simmering, add the gnocchi and cook according to package instructions.
- When gnocchi are cooked, stir in the coconut milk and spinach, allowing the spinach to wilt.
- Season with Italian seasoning, salt, and pepper to taste, and serve warm.
Notes
For a low-carb version, substitute gnocchi with zucchini noodles. The soup stores well in the fridge for up to 3 days and can be frozen without the gnocchi.