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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.

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

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

Find it online: https://famdishes.com/vegan-chickpea-gnocchi-soup-recipe/