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.
Ingredients
Scale
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
Instructions
- Heat the oil: Heat 2 tablespoons of olive oil in a large pot over medium heat to prepare for sautéing the vegetables.
- 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.
- 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.
- Add chickpeas and gnocchi: Add the drained chickpeas and frozen vegan potato gnocchi to the pot, mixing them with the sautéed vegetables and herbs.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
