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Vegan Chickpea Gnocchi Soup Recipe

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★★★★★

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.

Ingredients

Scale

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

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