Roasted Cauliflower Gnocchi Soup with Fried Capers

This roasted cauliflower gnocchi soup recipe is absolute perfection! Savory, garlicky broth full of crispy cauliflower, pillowy gnocchi, starchy potatoes and fresh kale. Top with fried capers for an extra flavor punch! Let's learn how to make it!

There is nothing more comforting than a warm bowl of soup and this recipe is no exception. The trifecta of cauliflower, gnocchi and potatoes leaves you with this absolute starchy perfection!

Kale and fried capers add texture, flavor and freshness.

Like all soups, this one goes incredibly well with easy no knead bread or vegan garlic butter rolls so do yourself a favor and whip some up!

Soup ingredients:

Here is everything you'll need on your grocery list:

• onion – A classic aromatic that adds sweetness and depth to the base.
• garlic cloves – Adds bold, savory flavor and enhances the roasted cauliflower and spice notes.
• celery – Adds a subtle herbal note and savory backbone to the soup base.
• gold potatoes – Help thicken the soup naturally while adding creaminess and heartiness.
• ground cumin – Adds warm, earthy flavor that pairs beautifully with roasted cauliflower.
• ground coriander – Offers a light citrusy flavor that brightens the soup.
• ground nutmeg – Adds a subtle warmth and depth, especially good with creamy soups.
• lemon zest – Adds fresh, zippy brightness that balances the richness of the soup.
• vegetable broth – The liquid base that ties everything together.
• nondairy milk – Makes the soup creamy and smooth without using dairy.
• frozen gnocchi – Adds a comforting, pillowy texture and makes the soup more filling and satisfying. Use cauliflower gnocchi for a gluten-free option!
• lacinato kale – Brings color, nutrients, and a slightly bitter contrast to the rich base.
• lemon juice – Enhances brightness and acidity to finish the soup and lift all the flavors.
• capers – Provide a salty, tangy punch; frying makes them crispy and intensifies their savory flavor.

Why you'll love this soup:

• Comforting & Creamy – With pillowy gnocchi, tender potatoes, and nondairy milk, it’s the ultimate plant-based comfort food—rich, but not heavy.
• Layered with Flavor – From the warm spices (cumin, coriander, nutmeg) to zesty lemon and savory garlic, every bite is full of depth.
• Crispy Fried Capers = Game Changer – They add a salty, briny crunch on top that contrasts perfectly with the creamy soup.
• Nourishing & Hearty – Packed with kale, potatoes, and aromatics, it’s satisfying and nourishing without needing any animal products.
• One-Pot Wonder – Everything comes together in a single pot (plus a pan for the capers)—minimal mess, big payoff.
• Vegan & Crowd-Friendly – Whether you’re plant-based or not, this soup’s comforting flavors and textures are universally loved.

Steps for the perfect soup (with pictures!):

Please see the recipe card at the bottom of the page for full instructions and ingredient measurements.

Begin by breaking your cauliflower into florets. Spread out on a baking sheet and toss with spices and olive oil. Roast in an oven that has been preheated to 425 degrees F (218 C) for 25-30 minutes.

Sauté the onions in a large pot until soft. Add the celery, garlic, potatoes, spices and lemon zest and cook a few more minutes.

Add the broth and nondairy milk and bring to a simmer. Cover and cook for 15 more minutes or until potatoes are fork tender.

Fry the capers while the soup simmers. Add drained capers to a skillet of hot oil and fry for 5-7 minutes. Sprinkle with salt.

Add the gnocchi to the pot and cook for 5 minutes. Stir in the chopped kale and roasted cauliflower. Remove pot from heat and stir in the lemon juice.

Portion soup out into serving bowls and top with fried capers and other optional toppings.

Recipe tips and tricks:

1. Sauté the aromatics well: Let the onion, garlic, and celery cook until soft and fragrant—this creates a flavorful base that brings the whole soup together.
2. Cut potatoes evenly: Dice them into uniform 1-inch cubes so they cook evenly and don’t fall apart in the soup.
3. Don’t thaw the gnocchi first: Toss the frozen gnocchi straight into the simmering soup—it helps them hold their shape and avoids a gummy texture.
4. Add kale near the end: Toss in the chopped lacinato kale during the last few minutes so it stays vibrant and slightly crisp-tender.
5. Zest before you juice: Zest the lemon first while it’s still whole—it’s easier and prevents wasted juice from a squishy lemon.
6. Dry capers well before frying: Use a paper towel to pat the capers dry—moisture will cause splattering and keep them from getting crispy.
7. For even crispier capers: Let them fry undisturbed in a hot pan with some extra oil until they start to pop and turn golden. Scoop them out with a slotted spoon and let them cool on paper towels.
8. Blend for extra creaminess (optional): If you want a thicker, ultra-smooth soup, blend a portion of it before adding the gnocchi and kale.

Turn your leftovers into a hearty next-day meal:

Here's a bonus tip for turning your leftovers into an even heartier next-day meal:

Next day glow up tips:

Add extra roasted cauliflower or white beans to stretch it into a more filling meal!

• Toss some cauliflower florets with olive oil, salt, and a pinch of paprika, then roast at 425°F (220°C) until crispy. Stir into reheated soup for texture and extra flavor.
• Or, stir in a can of drained white beans (like cannellini or navy beans) while reheating for a boost of protein and creaminess.

Other great add-ins:

• Cooked quinoa or small pasta shapes
• A swirl of pesto or drizzle of chili crisp
• Toasted sourdough or focaccia on the side for dunking

Do you cook gnocchi before putting in soup?

Great question! The short answer is: nope—you don’t need to cook the gnocchi separately before adding it to the soup (especially if you’re using frozen or shelf-stable gnocchi).

Here’s why:

When gnocchi simmers directly in the soup:

• It cooks perfectly in the broth and absorbs all that flavor.
• It saves time and dishes—one less pot to wash!
• The starch from the gnocchi can actually help thicken the soup slightly, making it creamier and cozier.

Tips for Best Results:

• Add the gnocchi during the last 5–7 minutes of cooking so it doesn’t overcook and turn mushy.
• If using frozen gnocchi, add it straight from the freezer.
• Stir gently so the gnocchi doesn’t stick or break apart.

Frequently asked questions:

Recipe varitaions:

Here are some fun and flavorful recipe variations for your roasted cauliflower gnocchi soup with fried capers—whether you want to switch up the flavor profile, make it heartier, or adjust for dietary needs:

1. Protein-packed: Stir in a can of white beans (cannellini or great northern) for added plant-based protein and creamy texture. You could also toss in cubed baked tofu or tempeh for something chewier.
2. Veggie Swap or Additions: Swap kale for spinach, chard, or collard greens. Add extra veg like diced carrots, parsnips, or zucchini to bulk it up.
3. Grain Swap for Gnocchi-Free Version: Use cooked quinoa, farro, or brown rice instead of gnocchi if you're avoiding gluten or want a lighter option.
4. Spicy Version: Add a pinch of red pepper flakes, cayenne, or swirl in chili crisp or hot sauce for a bold, spicy twist.
5. Herby Vibes: Add fresh thyme, rosemary, or sage while the soup simmers for extra cozy, aromatic depth.
6. Ultra Creamy Version: Blend half of the soup (before adding gnocchi and kale) for a thicker, creamy base. Add a splash of cashew cream or vegan cream cheese for extra richness.
7. Nut-Free & Allergy-Friendly: Use oat or rice milk instead of nut-based milks. Skip capers if you’re watching sodium, and use roasted chickpeas for crunch instead!

How to store:

Here’s how to store your roasted cauliflower gnocchi soup with fried capers so it stays fresh and delicious:

Refrigerator Storage

• Let the soup cool completely before transferring to an airtight container.
• Store in the fridge for up to 3-4 days.
• Reheat gently on the stove or in the microwave—stir frequently to avoid scorching, and add a splash of broth or nondairy milk if it thickens too much.

💡 Tip: The gnocchi will continue to soften as it sits, so if you're making the soup ahead, consider cooking the gnocchi separately and adding it fresh when reheating.

Freezer Storage (with a tweak!)

• For best results, freeze the soup before adding the gnocchi and kale—both tend to get mushy after freezing.
• Store in freezer-safe containers or bags for up to 1 month.
• When ready to serve, thaw in the fridge overnight, reheat, then stir in fresh gnocchi and kale to finish.

Storing Fried Capers

• Fried capers are best the day they’re made, but you can store extras uncovered at room temp on a paper towel for 1–2 days.
• To re-crisp: Warm in a dry skillet for 30 seconds.

If you make this recipe please tag @censoredbaker on Instagram.

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