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Ingredients
Scale
- 3 tablespoons vegan butter
- ½ large onion, diced
- 5 cloves garlic, minced
- 14-ounce can artichoke hearts, strained & rinsed
- Salt & pepper, to taste
- 15-ounce can full-fat coconut milk
- 2 cups vegetable broth
- 1–2 tablespoons nutritional yeast (2 for a cheesier flavor)
- 16 ounces vegan gnocchi
- 1 tablespoon lemon juice
- 3 cups fresh spinach
- Freshly cracked pepper, for garnish
Instructions
- Melt vegan butter in a large saucepan over medium heat.
- Sauté diced onion and minced garlic for 2-3 minutes until fragrant.
- Add artichoke hearts, salt, and pepper. Cook for an additional 3 minutes.
- Pour in coconut milk and vegetable broth, stir, and bring to a simmer.
- Add vegan gnocchi and lemon juice. Simmer for about 3 minutes.
- Remove from heat and stir in fresh spinach. Adjust seasoning if necessary.
Notes
Use high-quality vegetable broth for the best flavor.
Adjust nutritional yeast according to your preference for cheesiness.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Vegan
Nutrition
- Calories: 300
- Sugar: 2g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 15g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 0mg