Butterbean & butternut gnocchi soup
This bowl is creamy, cosy, nourishing and still super wholesome. Packed with fibre-rich butterbeans, golden squash and a silky tomato base - it's basically autumn in a bowl. It's one of those throw it all in one pot meals that still feels a bit fancy. 100% plant-based, full of flavour and ready in under 40 minutes. Save this one for your next cosy night in or to take to work the next day.
PREP TIME
10 minutes
COOK TIME
40 minutes
INGREDIENTS
21
Serves: 4
Ingredients
- 1 Tbsp1 Tbsp1 Tbsp Extra Virgin Olive Oil
- 1 whole1 whole1 whole Onion, peeled and finely diced
- 1 tsp1 tsp1 tsp Maldon Sea Salt Flakes
- 4 cloves4 cloves4 cloves Garlic
- 1 tsp1 tsp1 tsp Italian Seasoning
- 0.5 whole0.5 whole0.5 whole Butternut Squash, trimmed, peeled and chopped
- 2 Tbsp2 Tbsp2 Tbsp Sun Dried Tomato Pesto (click for recipe)
- 180 grams180 grams180 grams Tomato, Cherry
- 800 ml800 ml800 ml Vegetable Bouillon
- 400 grams400 grams400 grams Butter Beans, Canned
- 1 Tbsp1 Tbsp1 Tbsp Nutritional Yeast - Thrive Market
- 0.5 whole0.5 whole0.5 whole Lemon, juice of
- 0.5 tsp0.5 tsp0.5 tsp Black Peppercorns, Ground Fresh
- 100 grams100 grams100 grams Baby Spinach
- 350 grams350 grams350 grams Potato Gnocchi
- 1 - 2 Tbsp1 - 2 Tbsp1 - 2 Tbsp Oat Creme Fraiche, or coconut cream
- 1 bunch1 bunch1 bunch Parsley, Flat Leaf, chopped
- 1 cup1 cup1 cup Tempeh, bacon (see below) (optional)
- 1 cup1 cup1 cup Vegan Shredded Mozzarella, grated (optional)
- 4 pieces4 pieces4 pieces Sourdough Bread, toasted
to serve
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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Start with the base: Heat olive oil in a large pot over low heat. Add the diced onion and salt, cover with a lid, and cook gently for around 10 minutes — stirring occasionally until the onion softens and caramelises.
- Add flavour: Stir in the garlic and Italian herbs, cooking for 1 minute until fragrant.
- Build the soup: Add the chopped butternut squash, cherry tomatoes, and sundried tomato paste. Stir well, then pour over the vegetable stock.
- Simmer: Bring to a gentle boil, then reduce the heat and simmer for 20 minutes, or until the squash is tender.
- Add the butterbeans and finish: Stir in the butterbeans, nutritional yeast, lemon juice, cracked black pepper, and spinach. Add the gnocchi and cook for a few minutes until the gnocchi are soft and the spinach has wilted.
- Make it creamy: Stir through a splash of oat or coconut cream and adjust seasoning to taste.
- Serve: Ladle into bowls and top with crispy tempeh bacon, a sprinkle of vegan cheese, fresh parsley, and a side of crusty sourdough.
- Tempeh Bacon (Optional but delicious!) - Cover tempeh with water and a pinch of sea salt. Bring to a boil, then simmer for 25 minutes.
- Drain, let it cool slightly, then chop into small pieces.
- Toss with: 1 tbsp olive oil, ½ tsp smoked paprika, 1 tbsp tamari. Sprinkle in 1½ tsp arrowroot powder, fold together. Spread on a lined tray and bake at 180°C for about 15 minutes, or until crispy.
Notes
Add extra stock if you prefer a thinner soup. Any creamy non-dairy milk works — oat, soy, or coconut all taste great. Keeps well in the fridge for 3 days or can be frozen for later.
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About This Recipe
Show nutritional information
Egg Free Other Pescetarian Shellfish Free Sugar Alcohol Free Vegetarian| This is our estimate based on online research. | |
| Calories: | 1377 |
| Fat: | 390 g |
| Carbohydrates: | 120 g |
| Protein: | 62 g |
| Cholesterol: | 365 g |
| Sodium: | 29779 mg |
| Fiber: | 372 g |
| Sugars: | 45 g |
| Sugar Alcohol: | 0 g |
| Calculated per serving. | |
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