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Vegan Chickpea Gnocchi Soup Recipe

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★★★★★

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.

Ingredients

Scale

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

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