Vegan coconut curry gnocchi soup

Step 1

Heat a soup pan on medium heat

Step 2

Add a splash of water, the red curry paste, sugar, curry powder and tomato paste and sauté for 1-2 minutes

Step 3

Add six cups of water, bouillon cube, diced tomatoes, garlic powder and soy sauce and bring it to a simmer

Step 4

Add the frozen bell peppers and tofu and simmer, with the lid partially on, for 15 minutes

Step 5

Add the gnocchi and frozen spinach, bring to a simmer (if the frozen spinach made it stop simmering) and cook for two minutes

Step 6

Turn off heat and add the can of coconut milk

Step 7

Add a little more water if needed, but add more soy sauce if you add more water so the flavor doesn't get diluted