Hidden Vegetable Gnocchi Soup
SOUP SEASON in full force.
Yes it was over 100 degrees just last week (I’m here in LA for the next few months), but that doesn’t mean we just ignore all of the soup potential! I’m finding that getting in vegetables for my toddler has been pretty tricky the last few months and this Hidden Vegetable Gnocchi Soup was a major success. He did give me a funny look when he tried the gnocchi, though. Like “what is this bouncy, pillowy, magical bite all about?” Highly recommend using Trader Joe’s new Pumpkin Gnocchi for this if you have access to it! But any gnocchi will do just fine.
This sort of reminds me of the Italian Pastina – vegetables simmer in some broth until tender, they’re blended and then everything gets all cozy when the gnocchi is added. It’s all tied together with some butter, some parmesan if you like, cream, basil and salt & pepper. Kids will love it and adults alike.
Other Hidden Vegetable Recipes You May Like:
Why You’ll Love this Hidden Vegetable Gnocchi Soup:
- Veggie-packed: With carrots, celery, onions, leeks, and garlic all blended into the broth, this soup is an easy way to sneak in extra vegetables.
- Simple yet flavorful: Using just a handful of ingredients, this soup has rich, earthy flavours that come together effortlessly.
- Quick and easy: Ready in under 30 minutes, this is the perfect meal when you’re short on time but craving something wholesome and cozy. It’s definitely a feel good soup.
- Comforting and filling: The tender gnocchi paired with the creamy veggie broth makes this soup incredibly satisfying.
How to make it!
Step One:
Prep the vegetables: Begin by chopping 2-3 carrots, 1 onion, 2 celery stalks, and the white and light green parts of 1 leek. These will form the base of the soup’s hidden vegetable broth. No need to finely dice since they’ll be blended later. Smash and peel 6 garlic cloves.
Step Two:
Cook the vegetables: In a large pot, combine the chopped vegetables and garlic. Pour in 4 cups of stock (I recommend Kettle & Fire for rich flavour) and add 2 cups of water. Toss in 1 bay leaf. Season with salt and pepper to taste. Bring the mixture to a boil over high heat.
Step Three:
Simmer until tender: Once the broth reaches a boil, reduce the heat to medium-low and allow the vegetables to simmer for about 20 minutes or until they’re soft and tender. You want them cooked through so they blend smoothly.
Step Three:
Blend the soup base: Remove the bay leaf and transfer the cooked vegetables to a blender (you can also use an immersion blender directly in the pot). Blend the vegetables until smooth, then return the mixture to the pot with the broth.
Step Four:
Cook the gnocchi: Bring the soup back up to a gentle bubble over medium heat. Add gnocchi to the pot. Cook the gnocchi for about 2 minutes, or until they float to the top, indicating they’re done. Stir in 1 tablespoon of butter for a creamy finish.
Step Five:
Season and finish: Taste the soup and adjust the seasoning as needed with additional salt and pepper. If you’d like, you can stir in a splash of cream for extra richness and some grated parmesan. Garnish the soup with freshly torn basil leaves.
Step Six:
Serve and enjoy: Ladle the warm, velvety soup into bowls. You can top it with a drizzle of cream or olive oil, fresh herbs like basil, and extra parmesan cheese for a perfect finishing touch.
This simple and satisfying recipe makes for a healthy yet indulgent meal that comes together in under 30 minutes. Perfect for a busy weeknight or a cozy weekend lunch!
How to Store Hidden Vegetable Gnocchi Soup:
- Refrigerator: Store any leftovers in an airtight container in the fridge for up to 3 days. When reheating, you may need to add a little water or broth to adjust the consistency.
- Freezer: This soup freezes well! Just leave out the gnocchi before freezing. Freeze the soup base in a freezer-safe container for up to 3 months. When you’re ready to serve, defrost, heat, and add the gnocchi fresh.
Substitutions:
- Vegetable broth can be used instead of chicken broth for a vegetarian version.
- If you don’t have gnocchi, feel free to use tortellini, ravioli, or even regular pasta like rotini or penne.
- Instead of heavy cream you could add coconut milk at the end.
- Want more greens? Toss in some fresh spinach or kale just before serving.
- If you’re looking to cut carbs, swap the gnocchi for zucchini noodles or another low-carb alternative.
If you like this recipe, you may like these other soups:
Roasted Red Pepper Ravioli Soup
If you end up trying this out, please tag me in your creations! I absolutely love seeing them <3 @britacooks
Hidden Vegetable Gnocchi Soup
Ingredients
- 2-3 carrots chopped
- 1 onion chopped
- 2 celery stalks chopped
- 1 leek just the white and light green parts, chopped
- 6 cloves garlic
- 1 box stock approx 4 cups, I’m using Kettle & Fire
- 2 cups water
- 1 bay leaf
- Salt & pepper
- 14 oz Gnocchi
- 1 tbsp butter
- Optional: basil cream, parmesan
Instructions
- Chop 2-3 carrots, 1 onion, 2 celery stalks, and 1 leek (white and light green parts). Smash and peel 6 garlic cloves.
- In a large pot, add in the chopped vegetables and garlic. Pour in 4 cups of stock (I used Kettle & Fire) and 2 cups of water. Add 1 bay leaf, salt, and pepper to taste. Bring to a boil over high heat.
- Reduce the heat to medium-low and simmer the vegetables for about 20 minutes until they’re tender.
- Remove the bay leaf. Scoop the vegetables out of the broth and place them in a blender (or use an immersion blender). Blend until smooth, then return the mixture to the pot with the broth.
- Bring the soup back to a bubble over medium heat. Add the gnocchi to the pot and cook for about 2 minutes, or until the gnocchi float to the top.
- Stir in 1 tablespoon of butter. Adjust the seasoning with salt and pepper as needed. Optional: Add a splash of cream or garnish with freshly torn basil and parmesan if desired.
Hi I’m Brita!
The recipes you’ll find here are designed to be approachable, yet elevated, and a whole lot of fun to make.
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