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Vegan Chickpea Gnocchi Soup Recipe

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★★★★★

4.5 from 119 reviews

This comforting Vegan Chickpea Gnocchi Soup is a hearty, creamy, and flavorful dish perfect for cozy meals. Featuring tender vegan potato gnocchi, protein-rich chickpeas, and a medley of sautéed vegetables simmered in a fragrant blend of herbs, vegetable broth, and coconut milk, this soup is both nourishing and satisfying. Finished with fresh kale, apple cider vinegar for brightness, and optional vegan Parmesan for a cheesy touch, it’s a wonderful plant-based option that warms you from the inside out.

Ingredients

Scale

Vegetables and Herbs

  • 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
  • 2 cups fresh chopped kale or spinach
  • fresh chopped parsley (for garnish)

Liquids

  • 2 tablespoons olive oil
  • 32 oz. vegetable broth
  • 1 (13.5 oz.) can full-fat coconut milk
  • 1 teaspoon apple cider vinegar

Protein and Carbs

  • 1 (15 oz.) can chickpeas, drained
  • 16 oz. frozen vegan potato gnocchi

Optional Toppings and Seasonings

  • 1 cup shredded vegan Parmesan (optional)
  • Kosher salt
  • fresh cracked pepper
  • vegan Parmesan (for garnish)

Instructions

  1. Heat the oil: In a large pot, warm 2 tablespoons of olive oil over medium heat to prepare for sautéing the vegetables.
  2. Sauté the vegetables: Add the diced onion, sliced carrot, and sliced celery to the pot along with a couple pinches of salt and pepper. Cook while stirring occasionally for about 8 minutes until vegetables begin to soften.
  3. Add garlic and herbs: Stir in the thinly sliced garlic, dried thyme, oregano, and sage. Continue cooking for another minute, stirring frequently to release their aromas.
  4. Add chickpeas and gnocchi: Pour in the drained chickpeas and frozen vegan potato gnocchi, distributing them evenly in the pot.
  5. Pour in liquids and season: Add the vegetable broth and full-fat coconut milk, along with additional salt and pepper to taste. Stir to combine all ingredients.
  6. Simmer the soup: Bring the mixture to a simmer over medium-high heat. Once simmering, reduce the heat to medium-low and let cook for 6 to 10 minutes, or until the gnocchi are tender and cooked through.
  7. Melt vegan Parmesan: Remove the pot from heat and stir in the shredded vegan Parmesan if using. Stir until the cheese melts and incorporates into the soup, adding creamy richness.
  8. Finish with greens and vinegar: Stir in the fresh chopped kale or spinach and the apple cider vinegar. Season again with salt and pepper to your taste preference.
  9. Garnish and serve: Ladle the soup into bowls and garnish with fresh chopped parsley and additional vegan Parmesan for an extra flavorful touch.

Notes

  • For a thicker soup, you can blend a portion of the soup before adding the kale.
  • Frozen gnocchi can be used directly without thawing.
  • Adjust seasoning carefully after adding vegan Parmesan, as it can add saltiness.
  • Feel free to substitute kale with spinach or other leafy greens you prefer.
  • Can be stored in the refrigerator for 3-4 days and reheated gently on the stovetop.

Keywords: vegan chickpea gnocchi soup, vegan soup, gluten free gnocchi soup, creamy vegan soup, plant-based soup, chickpea soup, potato gnocchi soup, dairy free soup

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