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Plant-Based Pesto Gnocchi Soup

This plant-based pesto gnocchi soup is healthy and comforting and just perfect for dinner on a chilly winter day.

Prep Time 5 minutes
Cook Time 30 minutes


  • 2 cloves garlic, minced
  • 2 tbsp olive oil
  • 1.5 cups frozen cauliflower
  • 4 cups veggie broth
  • 1 tbsp corn starch
  • 1 cup fresh basil leaves
  • pinch dried thyme, salt, pepper
  • 1 package store-bought gnocchi
  • 2 handfuls chopped fresh spinach or kale
  • 1 can navy beans, rinsed
  • toasted pine nuts to garnish
  • 3 tbsp plant-based cream cheese optional


  1. Add oil to a large soup pot and sautee garlic for about 1 minute. Add the cauliflower and most of the broth, minus about 1/2 cup. Set aside the 1/2 cup in a measuring cup or small bowl to use in a later step.

  2. Bring the pot to a boil and cook for about 5-10 minutes, until the cauliflower is tender. Add in the salt, pepper, and thyme.

  3. Turning your attention to your reserved broth, stir the cornstarch into it until well-disolved. Dump the broth/cornstarch solution into the soup pot and continue to boil for about 2 minutes, stiring frequently, to thicken the soup up a bit.

  4. Toss the basil leaves into the soup, remove from heat, and blend everything together well using your immersion blender. Add about 2 cups of water if your soup seems a bit too thick like mine did.

  5. Put the soup back on the stove over medium heat and add in your gnocchi and beans, cooking for about 3-5 minutes. Add in the greens and mix for a few minutes until they're wilted.

  6. Serve topped with your toasted pine nuts!