Vegan Chickpea Gnocchi Soup Recipe

Introduction

This Vegan Chickpea Gnocchi Soup is a comforting and hearty bowl perfect for any day. Packed with tender gnocchi, nutritious chickpeas, and flavorful herbs, it’s creamy without any dairy. With fresh greens and a touch of coconut milk, this soup offers rich texture and vibrant taste that everyone will love.

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 the olive oil in a large pot over medium heat.
2. Step 2: Add the diced onion, sliced carrot, sliced celery, and season with a couple pinches of salt and pepper. Cook, stirring occasionally, for about 8 minutes until the vegetables start to soften.
3. Step 3: Stir in the thinly 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. Season again with salt and pepper. Stir everything together to combine.
6. Step 6: Bring the soup to a simmer over medium-high heat. Once simmering, reduce the heat to medium-low and cook for 6 to 10 minutes, until the gnocchi is tender and cooked through.
7. Step 7: Remove the pot from heat and stir in the shredded vegan Parmesan until melted and well incorporated.
8. Step 8: Add the fresh chopped kale or spinach and apple cider vinegar. Stir well, then adjust seasoning with salt and pepper to taste.
9. Step 9: Serve hot, garnished with fresh chopped parsley and extra vegan Parmesan if desired.

Tips & Variations

• For a spicier kick, add a pinch of crushed red pepper flakes with the herbs.
• Swap kale for spinach or Swiss chard depending on your preference.
• If you can’t find vegan gnocchi, try using small dumplings or another vegan pasta.
• To make it gluten-free, ensure the gnocchi you use is made without wheat.
• Adding a splash of lemon juice instead of apple cider vinegar provides a brighter tang.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove over low to medium heat, stirring occasionally. You may need to add a splash of vegetable broth or water to loosen the soup after refrigeration, as the gnocchi tends to absorb liquid.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh gnocchi instead of frozen?

Yes, fresh gnocchi will work well but keep a close eye while simmering since it cooks faster than frozen. Adjust cooking time accordingly, usually 2 to 4 minutes.

Is this soup suitable for meal prep?

Absolutely. This soup holds up nicely when refrigerated and flavors deepen over time. Just be aware that the gnocchi may absorb some broth, so reheat with extra liquid if needed.

Vegan Chickpea Gnocchi Soup Recipe

Print Recipe

★★★★★

4.5 from 109 reviews

This comforting Vegan Chickpea Gnocchi Soup combines tender vegan potato gnocchi, hearty chickpeas, and fresh kale in a creamy coconut milk-based broth seasoned with aromatic herbs. Perfect for a cozy meal, it is both flavorful and filling while being entirely plant-based.

• Author: Lena
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Vegan, American
• Diet: Vegan

Ingredients

Scale 1x2x3x

Main 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
• 2 cups fresh chopped kale or spinach
• 1 teaspoon apple cider vinegar
• Kosher salt, to taste
• Fresh cracked pepper, to taste

Optional Ingredients

• 1 cup shredded vegan Parmesan
• Fresh chopped parsley, for garnish
• Additional vegan Parmesan, for garnish

Instructions

1. Heat the oil: Warm 2 tablespoons of olive oil in a large pot over medium heat to prepare for sautéing the vegetables.
2. Sauté aromatics: Add the diced onion, sliced carrot, and sliced celery to the pot along with pinches of kosher salt and fresh cracked pepper. Cook, stirring occasionally, for about 8 minutes until vegetables are softened.
3. Add garlic and herbs: Stir in the thinly sliced garlic, dried thyme, oregano, and sage. Cook for another minute, stirring frequently to release the flavors.
4. Add chickpeas and gnocchi: Mix in the drained chickpeas and frozen vegan potato gnocchi to the pot, coating them with the aromatics.
5. Add liquids and season: Pour in the vegetable broth and full-fat coconut milk. Season with a couple more pinches of salt and pepper. Stir everything to combine.
6. Bring to a simmer: Increase heat to medium-high and bring the soup to a gentle simmer, allowing flavors to meld.
7. Simmer gently: Lower the heat to medium-low and let the soup simmer for 6 to 10 minutes, or until the gnocchi is cooked through and tender.
8. Add vegan Parmesan: Remove the pot from heat and stir in shredded vegan Parmesan, if using, until it melts into the creamy soup base.
9. Incorporate greens and vinegar: Stir in the fresh chopped kale or spinach and apple cider vinegar. Adjust seasoning with additional salt and pepper to taste.
10. Garnish and serve: Ladle the soup into bowls and garnish with fresh chopped parsley and extra vegan Parmesan for added flavor and presentation.

Notes

• For a thinner soup, add more vegetable broth as desired.
• Frozen vegan potato gnocchi can be substituted with fresh homemade gnocchi or another vegan gnocchi brand.
• The coconut milk adds creaminess but you can substitute with other plant-based cream alternatives if preferred.
• If you prefer a spicier soup, add a pinch of red pepper flakes with the dried herbs.
• This soup stores well in the refrigerator for up to 4 days and can be reheated gently on the stovetop.

Keywords: Vegan chickpea soup, vegan gnocchi soup, creamy vegan soup, plant-based soup, easy vegan dinner, gluten-free vegan soup