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.
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Servings: 6
Calories: 315kcal
Ingredients
- 2 tbsp red Thai curry paste (make sure it doesn't have anchovies)
- 1 tbsp tomato paste
- 2 tsp curry powder
- 1 tsp cane sugar
- 6 cups of water
- 14 oz can of diced tomatoes
- 1 veggie bouillon cube
- 1 tsp garlic powder
- 1 tsp 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
Nutrition Facts
Vegan coconut curry gnocchi soup
Amount per Serving
Calories
315
% Daily Value*
Fat
16
g
25
%
Saturated Fat
13
g
81
%
Sodium
603
mg
26
%
Potassium
508
mg
15
%
Carbohydrates
37
g
12
%
Fiber
4
g
17
%
Sugar
5
g
6
%
Protein
9
g
18
%
Vitamin A
4738
IU
95
%
Vitamin C
41
mg
50
%
Calcium
112
mg
11
%
Iron
7
mg
39
%
* Percent Daily Values are based on a 2000 calorie diet.
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The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist’s advice.