Vegan Chickpea Gnocchi Soup Recipe

Introduction

This vegan chickpea gnocchi soup is a comforting and creamy dish perfect for cozy evenings. Packed with vegetables, herbs, and tender gnocchi, it combines rich flavors and satisfying textures in every bowl.

Ingredients

• 2 tablespoons olive oil
• 1 yellow onion, diced
• 1 cup sliced carrot
• 1 cup sliced celery
• 6 cloves garlic, thinly sliced
• 2 teaspoons dried thyme
• 1 teaspoon dried oregano
• 1 teaspoon dried sage
• 32 oz. vegetable broth
• 1 (13.5 oz.) can full-fat coconut milk
• 1 (15 oz.) can chickpeas, drained
• 16 oz. frozen vegan potato gnocchi
• 1 cup shredded vegan Parmesan, optional
• 2 cups fresh chopped kale or spinach
• 1 teaspoon apple cider vinegar
• Kosher salt
• Fresh cracked pepper
• Fresh chopped parsley
• Vegan Parmesan for garnish

Instructions

1. Step 1: Heat olive oil in a large pot over medium heat.
2. Step 2: Add diced onion, sliced carrot, sliced celery, and season with a couple pinches of salt and pepper. Cook, stirring occasionally, for about 8 minutes until vegetables soften.
3. Step 3: Stir in sliced garlic, dried thyme, oregano, and sage. Cook for another minute, stirring frequently to release the herbs’ aroma.
4. Step 4: Add the drained chickpeas and frozen gnocchi to the pot.
5. Step 5: Pour in the vegetable broth and coconut milk, then season again with salt and pepper to taste.
6. Step 6: Stir well to combine and bring the soup to a simmer over medium-high heat.
7. Step 7: Once simmering, reduce heat to medium-low and let it cook for 6 to 10 minutes, or until the gnocchi is tender and cooked through.
8. Step 8: Remove the pot from heat and stir in the shredded vegan Parmesan until it melts into the soup, adding creaminess.
9. Step 9: Stir in the chopped kale or spinach and apple cider vinegar. Adjust seasoning with salt and pepper as needed.
10. Step 10: Serve hot, garnished with fresh chopped parsley and extra vegan Parmesan.

Tips & Variations

• For extra depth, try adding a splash of white wine before adding the broth.
• Swap kale with spinach or Swiss chard, depending on your greens preference.
• If you prefer less creaminess, reduce coconut milk or omit the vegan Parmesan.
• For a spicy kick, add a pinch of red pepper flakes during the herb stage.
• Use homemade or store-bought vegan gnocchi for convenience and best texture.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove over low heat, adding a splash of vegetable broth or water if the soup has thickened. It’s best enjoyed fresh, as the gnocchi may soften further with storage.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh herbs instead of dried?

Yes, fresh herbs can be used. Use about three times the amount of fresh herbs as dried, adding them towards the end of cooking to preserve their bright flavors.

Is this soup gluten-free?

It depends on the gnocchi you use. Many vegan potato gnocchi are gluten-free, but be sure to check the package labels to confirm. The rest of the recipe is naturally gluten-free.

Vegan Chickpea Gnocchi Soup Recipe

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★★★★★

5 from 97 reviews

• Author: Rafael
• Total Time: 30 minutes
• Yield: 6 servings 1x
• Diet: Vegan

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Description

This Vegan Chickpea Gnocchi Soup is a hearty and comforting plant-based dish featuring tender vegan potato gnocchi, protein-packed chickpeas, and a medley of fresh vegetables simmered in a creamy coconut milk and vegetable broth base. Enhanced with aromatic herbs and a touch of apple cider vinegar, this flavorful soup is both nourishing and satisfying, perfect for a cozy meal.

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Ingredients

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Soup Base

• 2 tablespoons olive oil
• 1 yellow onion, diced
• 1 cup sliced carrot
• 1 cup sliced celery
• 6 cloves garlic, thinly sliced
• 2 teaspoons dried thyme
• 1 teaspoon dried oregano
• 1 teaspoon dried sage
• 32 oz. vegetable broth
• 1 (13.5 oz.) can full-fat coconut milk
• Kosher salt, to taste
• Fresh cracked pepper, to taste

Main Ingredients

• 1 (15 oz.) can chickpeas, drained
• 16 oz. frozen vegan potato gnocchi
• 2 cups fresh chopped kale or spinach
• 1 teaspoon apple cider vinegar

Optional Garnishes

• 1 cup shredded vegan Parmesan (optional)
• Fresh chopped parsley
• Vegan Parmesan for garnish

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Instructions

1. Heat the oil: Heat 2 tablespoons of olive oil in a large pot over medium heat to prepare for sautéing the vegetables.
2. Sauté the aromatics: Add the diced onion, sliced carrot, and sliced celery to the pot. Season with a couple pinches of kosher salt and fresh cracked pepper. Cook, stirring occasionally, for about 8 minutes until the vegetables soften and begin to caramelize.
3. Add garlic and herbs: Stir in the thinly sliced garlic, dried thyme, dried oregano, and dried sage. Cook for an additional minute while stirring frequently to release the flavors.
4. Add chickpeas and gnocchi: Add the drained chickpeas and frozen vegan potato gnocchi to the pot, mixing them with the sautéed vegetables and herbs.
5. Pour in liquids: Add the 32 oz. vegetable broth and the full-fat coconut milk, along with a couple pinches of salt and pepper. Stir well to combine all ingredients evenly.
6. Bring to a simmer: Increase heat to medium-high to bring the soup to a gentle simmer. Once simmering, reduce heat to medium-low to maintain a steady simmer.
7. Simmer and cook gnocchi: Allow the soup to simmer gently for 6 to 10 minutes or until the gnocchi is cooked through and tender, stirring occasionally to prevent sticking.
8. Add vegan Parmesan: Remove the pot from heat and stir in 1 cup shredded vegan Parmesan cheese (optional) until melted and incorporated, adding a creamy richness to the soup.
9. Add kale and vinegar: Stir in 2 cups of fresh chopped kale (or spinach) and 1 teaspoon apple cider vinegar. Adjust seasoning with additional salt and pepper according to taste.
10. Garnish and serve: Ladle the soup into bowls and garnish with fresh chopped parsley and extra vegan Parmesan cheese if desired. Serve warm for a comforting meal.

Notes

• For a gluten-free option, verify that the vegan gnocchi is made from gluten-free ingredients.
• You can substitute kale with spinach or other leafy greens as preferred.
• The vegan Parmesan is optional but adds a nice depth of flavor and creaminess.
• Adjust the thickness of the soup by adding more vegetable broth if it becomes too thick.
• Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat gently on the stovetop.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: Vegan, American

Keywords: Vegan chickpea soup, vegan gnocchi soup, plant-based soup, creamy vegan soup, gluten-free soup option, easy vegan recipes, dairy-free soup