Vegan Chickpea Gnocchi Soup Recipe

Introduction

This vegan chickpea gnocchi soup is a comforting and hearty dish perfect for chilly days. Packed with flavorful herbs, creamy coconut milk, and tender gnocchi, it’s both satisfying and nourishing. Whether you’re vegan or simply looking for a delicious plant-based meal, this soup will quickly become a favorite in your kitchen.

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 aromas.
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. Stir to combine.
6. Step 6: Bring the soup to a simmer over medium-high heat.
7. Step 7: Once simmering, reduce heat to medium-low and let cook for 6 to 10 minutes until the gnocchi is tender and cooked through.
8. Step 8: Remove the pot from heat and stir in the shredded vegan Parmesan until melted and creamy.
9. Step 9: Add the chopped kale and apple cider vinegar. Stir well and adjust seasoning with salt and pepper to taste.
10. Step 10: Serve hot, garnished with fresh chopped parsley and a sprinkle of vegan Parmesan.

Tips & Variations

• For a gluten-free version, use gluten-free gnocchi instead of the frozen vegan potato gnocchi.
• Add a pinch of red pepper flakes for a subtle spicy kick.
• Substitute kale with spinach or swiss chard according to your preference.
• If you prefer a thicker soup, blend a cup of the soup before stirring in the vegan Parmesan.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove over low heat, stirring occasionally. If the soup thickens too much when chilled, add a splash of vegetable broth or water while reheating to loosen the consistency.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh herbs instead of dried?

Yes, you can substitute fresh herbs, but use about three times the amount since fresh herbs are less concentrated than dried. Add them towards the end of cooking to preserve their flavor.

Is this soup suitable for meal prep?

Absolutely! This soup holds up well in the fridge and tastes great reheated. Keep the kale separate if storing for several days to maintain its texture, then add it fresh when reheating.

Vegan Chickpea Gnocchi Soup Recipe

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4.5 from 66 reviews

This Vegan Chickpea Gnocchi Soup is a hearty, creamy, and comforting plant-based soup perfect for chilly days. Made with tender potato gnocchi, protein-rich chickpeas, fresh kale, and a blend of aromatic herbs in a coconut milk and vegetable broth base, this soup is both nutritious and satisfying. Enhanced with a touch of vegan Parmesan and fresh parsley, it’s an easy one-pot meal loaded with flavor and texture.

• Author: Mick
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Vegan, American
• Diet: Vegan

Ingredients

Scale 1x2x3x

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

Main Ingredients

• 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

Seasonings & Garnishes

• 1 teaspoon apple cider vinegar
• Kosher salt, to taste
• Fresh cracked pepper, to taste
• Fresh chopped parsley
• Vegan Parmesan, for garnish

Instructions

1. Heat oil: Heat 2 tablespoons of olive oil in a large pot over medium heat to prepare for sautéing the vegetables.
2. Sauté vegetables: Add the diced yellow onion, sliced carrot, sliced celery, and a couple pinches of salt and pepper to the pot. Cook, stirring occasionally, for about 8 minutes until the vegetables soften.
3. Add garlic and herbs: Stir in the thinly sliced garlic, dried thyme, oregano, and sage. Cook for an additional minute, stirring frequently to release the herbs’ aromas.
4. Add chickpeas and gnocchi: Add the drained chickpeas and frozen vegan potato gnocchi directly to the pot.
5. Pour liquids: Add the vegetable broth and full-fat coconut milk, along with a couple pinches of salt and pepper. Stir to combine all the ingredients.
6. Bring to simmer: Increase heat to medium-high and bring the soup to a simmer, allowing the flavors to meld.
7. Simmer gently: Once simmering, reduce the heat to medium-low and cook for 6 to 10 minutes, or until the gnocchi is tender and cooked through.
8. Add cheese and greens: Remove the soup from heat. Stir in shredded vegan Parmesan until melted, then add the fresh chopped kale and apple cider vinegar. Mix well.
9. Season to taste: Adjust seasoning with kosher salt and fresh cracked pepper according to your preference.
10. Garnish and serve: Ladle the soup into bowls and garnish with fresh chopped parsley and additional vegan Parmesan if desired. Serve hot.

Notes

• Frozen vegan potato gnocchi can vary in cooking time; ensure gnocchi is tender but not mushy.
• Full-fat coconut milk adds creaminess and richness; for a lighter version, use light coconut milk but expect a less creamy texture.
• Use fresh kale or spinach based on preference; kale adds more texture, spinach wilts faster for a delicate green addition.
• Vegan Parmesan is optional but adds a nice cheesy flavor if included.
• Apple cider vinegar enhances the soup’s brightness and balances the creaminess.
• This soup freezes well; store leftovers in an airtight container and reheat gently on stovetop or microwave.

Keywords: vegan soup, chickpea gnocchi soup, vegan gnocchi, creamy vegan soup, plant-based soup, easy vegan recipe