Vegan Chickpea Gnocchi Soup Recipe

Introduction

This Vegan Chickpea Gnocchi Soup is a creamy, comforting bowl packed with tender gnocchi, hearty chickpeas, and vibrant greens. Infused with fragrant herbs and enriched with coconut milk, it’s a perfect meal for cozy evenings or anytime you crave something warm and nourishing.

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, to taste
• Fresh cracked pepper, to taste
• Fresh chopped parsley, for garnish
• Vegan Parmesan, for garnish

Instructions

1. Step 1: Heat 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 vegetables soften.
3. Step 3: Stir in the garlic, dried thyme, oregano, and sage. Cook for another minute, stirring frequently to release the herbs’ flavors.
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 well to combine.
6. Step 6: Bring the mixture to a simmer over medium-high heat.
7. Step 7: Once simmering, reduce heat to medium-low and cook for 6 to 10 minutes, or until the gnocchi is tender and cooked through.
8. Step 8: Remove the pot from heat. Stir in the shredded vegan Parmesan until melted and incorporated.
9. Step 9: Mix in the chopped kale or spinach and apple cider vinegar. Adjust seasoning with additional salt and pepper to taste.
10. Step 10: Serve hot, garnished with fresh chopped parsley and extra vegan Parmesan if desired.

Tips & Variations

• For a spicier kick, add a pinch of red pepper flakes along with the herbs.
• Swap kale or spinach with Swiss chard or collard greens for a different leafy texture.
• If you can’t find vegan parmesan, nutritional yeast is a tasty and cheesy alternative.
• To make this soup gluten-free, ensure your vegan gnocchi is made from gluten-free ingredients or substitute with a gluten-free pasta.

Storage

Store any leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove over low heat, stirring occasionally, or microwave in short intervals until warm. Because gnocchi can absorb liquid when stored, you may want to add a splash of vegetable broth or water to loosen the soup while reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh gnocchi instead of frozen?

Yes, fresh gnocchi can be used and will cook more quickly, so reduce the simmering time accordingly. Keep an eye on the texture to avoid overcooking.

Is this soup suitable for meal prep?

Absolutely. It reheats well and makes for a convenient, ready-to-eat meal. Just remember that the gnocchi may absorb some broth over time, so stir in a bit of extra liquid when reheating if needed.

Vegan Chickpea Gnocchi Soup Recipe

Print Recipe

★★★★★

4.6 from 65 reviews

This creamy Vegan Chickpea Gnocchi Soup is a comforting and delicious plant-based meal perfect for any season. Featuring tender vegan gnocchi, hearty chickpeas, fresh kale, and a rich coconut milk base infused with aromatic herbs, this soup is both nutritious and flavorful. It’s easy to prepare on the stovetop and makes for a wholesome weeknight dinner or cozy lunch.

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

Ingredients

Scale 1x2x3x

Vegetables and Aromatics

• 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
• 2 cups fresh chopped kale or spinach
• fresh chopped parsley, for garnish

Liquids and Broth

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

Protein and Pasta

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

Cheese and Seasonings

• 1 cup shredded vegan Parmesan, optional
• Kosher salt, to taste
• Fresh cracked pepper, to taste
• Vegan Parmesan, for garnish

Instructions

1. Heat the oil: In a large pot over medium heat, warm the olive oil until shimmering.
2. Sauté vegetables: Add diced onion, sliced carrot, and celery to the pot along with a couple pinches of salt and pepper. 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 flavors.
4. Add chickpeas and gnocchi: Incorporate the drained chickpeas and frozen vegan potato gnocchi into the pot, mixing gently to combine.
5. Pour liquids and season: Add the vegetable broth and full-fat coconut milk, along with a couple pinches of salt and pepper. Stir everything together thoroughly.
6. Simmer the soup: Bring the mixture to a simmer over medium-high heat. Once it begins to bubble lightly, reduce the heat to medium-low and let it simmer for 6 to 10 minutes, or until the gnocchi is cooked through and tender.
7. Melt vegan Parmesan: Remove the pot from the heat and stir in shredded vegan Parmesan, if using, until it melts into the soup, creating a creamy texture.
8. Add greens and vinegar: Stir in the fresh chopped kale (or spinach) and apple cider vinegar. Adjust seasoning with salt and pepper to taste.
9. Garnish and serve: Ladle the soup into bowls and garnish with fresh chopped parsley and additional vegan Parmesan. Serve hot and enjoy!

Notes

• Use full-fat coconut milk for a rich and creamy texture; light coconut milk will result in a thinner soup.
• Frozen vegan potato gnocchi can usually be found in the freezer section of most supermarkets or specialty stores.
• Feel free to substitute kale with spinach or other hearty greens depending on your preference.
• For an even heartier soup, add extra chickpeas or other cooked beans.
• This soup stores well in the refrigerator for up to 3 days and can be reheated gently on the stovetop.

Keywords: vegan chickpea soup, vegan gnocchi soup, plant-based soup, creamy vegan soup, coconut milk soup, vegan comfort food