Go Back
+ servings
A bowl of gnocchi soup in a creamy coconut broth with tofu and kale.
Print Recipe
5 from 1 vote

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.
Prep Time5 minutes
Cook Time20 minutes
Total Time25 minutes
Course: Main Course
Cuisine: Asian
Servings: 6
Calories: 315kcal
Author: Maria

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