Can I use homemade gnocchi instead of store-bought?

Yes! Just be sure it’s firm enough to hold its shape in soup. Add it near the end of cooking and simmer gently to avoid overcooking.

Do I have to use cauliflower gnocchi?

Not at all. Cauliflower gnocchi is gluten free and adds a nice veggie boost/lighter texture, but regular potato gnocchi (frozen or shelf-stable) works just as well.

Can I make this soup ahead of time?

Definitely. The flavors deepen as it sits. Just keep the gnocchi slightly undercooked if making ahead so it doesn’t go too soft when reheated.

Will the capers stay crispy?

Fried capers are best fresh , but if making ahead, store them uncovered at room temp on a paper towel. Reheat in a dry skillet for 30–60 seconds to re-crisp if needed.

Can I freeze this soup?

Yes—but with a note! Freeze it without the gnocchi or kale for best texture. Add those fresh when reheating, as gnocchi can get mushy after freezing.

Is it spicy? Can I add heat?

It’s not spicy as-is, but you can easily add a pinch of red pepper flakes or a swirl of chili oil for a little kick!

Roasted Cauliflower Gnocchi Soup with Fried Capers (Vegan & GF)

Roasted Cauliflower Gnocchi Soup with Fried Capers

Spoon in a bowl of roasted cauliflower gnocchi soup.

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Savory, garlicky soup filled with roasted cauliflower, pillowy gnocchi and starchy potatoes. Top with fried capers for an extra punch!

Author: Lyndsey Hiltner
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Yield: 4 Servings 1x
Category: Soups
Method: Stovetop
Cuisine: American
Diet: Vegan

Ingredients

Scale

Soup Base

1 tablespoon olive oil

1 medium onion, diced

10 cloves garlic, crushed

3 ribs celery, diced

3 cups gold potatoes, cubed into 1-inch pieces

1 teaspoon ground cumin

1 tsp ground coriander

1/4 tsp ground nutmeg

zest of 1 lemon

4 cups vegetable broth

1 cup nondairy milk*

12 oz bag frozen gnocchi*

2 cups chopped lacinato kale

juice of 1 lemon

Fried Capers

1 tablespoon olive oil

3.5 oz jar of capers, drained

kosher salt to taste

For Serving

1/2 cup fresh chives, finely chopped

1 glove garlic, grated

pomegranate seeds (optional)

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Instructions

Roast Cauliflower: Preheat oven to 425 degrees F (218 C) and line a baking sheet with parchment paper. Place the cauliflower on your prepared baking sheet and toss with the olive oil, chili powder, cumin, nutmeg, salt and pepper until each piece is well-coated. Arrange florets in a single layer and bake for 25-30 minutes, flipping halfway.
Sauté: Heat a large pot over medium heat, then add 1 tablespoon of olive oil. Once oil is hot, add the onions to the pot and sauté with a pinch of salt until soft, about 5 minutes. Stir in the garlic, celery, potatoes, cumin, coriander, nutmeg and lemon zest. Continue to sauté for another minute or 2 until spices are fragrant.
Simmer: Add the vegetable broth and nondairy milk to the pot. Stir well and bring soup to a boil. Reduce heat to a simmer then cover with a lid and continue to cook for 15 minutes or until potatoes are fork tender.
Fry Capers: Heat 1 tablespoon of olive oil in a small skillet. Add the drained capers to the pan and cover with a sheet of foil to prevent spattering. Cook for 5-7 minutes stirring occasionally. Dry the fried capers on a paper towel to absorb excess oil. Set aside.
Finish Soup: Stir in the frozen gnocchi and simmer for 4-6 minutes or until gnocchi pieces begin to float. Stir in the chopped kale and half of the roasted cauliflower. Remove pot from heat. Stir in the lemon juice.
Serve: Portion out the soup into individual serving bowls. Grate fresh garlic over the top of each bowl and top with remaining roasted cauliflower, fried capers, chopped chives and pomegranate seeds. Serve with warm, crusty bread.