Vegan coconut curry gnocchi soup
Creamy, rich and satisfying coconut curry gnocchi soup. Perfect for a cold evening. Easy to make and only uses one pot. Great, easy weeknight dinner idea.
Servings: 6
Calories: 315kcal
Ingredients
- 2 tablespoon red Thai curry paste make sure it doesn't have anchovies
- 1 tablespoon tomato paste
- 2 teaspoon curry powder
- 1 teaspoon cane sugar
- 6 cups of water
- 14 oz can of diced tomatoes
- 1 veggie bouillon cube
- 1 teaspoon garlic powder
- 1 teaspoon soy sauce
- ½ block extra firm tofu - cut into bite-sized cubes
- 1-2 cups frozen bell peppers and onions
- 1 cup frozen spinach
- 14 oz can of coconut milk
- 1 LB gnocchi
Instructions
- Heat a soup pan on medium heat
- Add a splash of water, the red curry paste, sugar, curry powder and tomato paste and sauté for 1-2 minutes
- Add six cups of water, bouillon cube, diced tomatoes, garlic powder and soy sauce and bring it to a simmer
- Add the frozen bell peppers and tofu and simmer, with the lid partially on, for 15 minutes
- Add the gnocchi and frozen spinach, bring to a simmer (if the frozen spinach made it stop simmering) and cook for two minutes
- Turn off heat and add the can of coconut milk
- Add a little more water if needed, but add more soy sauce if you add more water so the flavor doesn't get diluted
Nutrition
Calories: 315kcal | Carbohydrates: 37g | Protein: 9g | Fat: 16g | Saturated Fat: 13g | Sodium: 603mg | Potassium: 508mg | Fiber: 4g | Sugar: 5g | Vitamin A: 4738IU | Vitamin C: 41mg | Calcium: 112mg | Iron: 7mg