Vegan Chickpea Gnocchi Soup Recipe

Introduction

This Vegan Chickpea Gnocchi Soup is a comforting and hearty dish perfect for any season. Packed with tender gnocchi, creamy coconut milk, and flavorful herbs, it’s a nourishing meal that’s easy to make and delightfully satisfying.

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 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 kosher salt and fresh cracked pepper. Cook, stirring occasionally, for about 8 minutes until the vegetables start to soften.
3. Step 3: Stir in the 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 full-fat coconut milk. Season again with salt and pepper. Stir everything together.
6. Step 6: Bring the mixture to a simmer over medium-high heat.
7. Step 7: Once simmering, reduce the heat to medium-low and let cook for 6 to 10 minutes, or until the gnocchi is tender and cooked through.
8. Step 8: Remove the soup from heat and stir in the shredded vegan Parmesan until it melts into the broth.
9. Step 9: Stir in the fresh chopped kale (or spinach) and apple cider vinegar. Taste and adjust seasoning with additional salt and pepper if needed.
10. Step 10: Serve the soup hot, garnished with fresh chopped parsley and extra vegan Parmesan if desired.

Tips & Variations

• For extra protein, add cooked white beans or lentils along with the chickpeas.
• Swap kale for spinach for a milder, more tender green.
• If you can’t find vegan potato gnocchi, regular gnocchi can work, or small pasta shapes as a substitute.
• To deepen flavors, cook the onions and vegetables a bit longer until caramelized before adding liquids.
• Add a squeeze of fresh lemon juice instead of apple cider vinegar for a different tangy note.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally. The soup may thicken after refrigeration; add a splash of vegetable broth or water while reheating to reach desired consistency.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup gluten-free?

Yes, as long as you use gluten-free vegan gnocchi or substitute it with gluten-free pasta options, this soup is naturally gluten-free.

Can I freeze this soup?

Freezing is possible, but the texture of the gnocchi may change and become softer. For best results, freeze the soup without the gnocchi and add fresh gnocchi when reheating.

Vegan Chickpea Gnocchi Soup Recipe

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★★★★★

4.6 from 114 reviews

This comforting Vegan Chickpea Gnocchi Soup is a creamy, hearty, and flavorful plant-based meal perfect for any season. Combining tender potato gnocchi, protein-packed chickpeas, and vibrant kale in a rich coconut milk and vegetable broth base, this soup is infused with aromatic herbs and finished with vegan Parmesan and fresh parsley for a deliciously satisfying bowl.

• Author: Rita
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Vegan, American
• Diet: Vegan

Ingredients

Scale 1x2x3x

Soup Base

• 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

Protein and Gnocchi

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

Greens and Finishings

• 2 cups fresh chopped kale or spinach
• 1 cup shredded vegan Parmesan, optional
• 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. Heat the oil: Heat 2 tablespoons of olive oil in a large pot over medium heat to prepare for sautéing the vegetables.
2. Sauté vegetables: Add the diced onion, sliced carrot, and sliced celery to the pot along with a couple of pinches of salt and pepper. Cook, stirring occasionally, for about 8 minutes until the vegetables are softened.
3. Add aromatics and herbs: Stir in the thinly sliced garlic, dried thyme, oregano, and sage; cook for another minute while stirring frequently to release their flavors.
4. Add chickpeas and gnocchi: Incorporate the drained chickpeas and frozen vegan potato gnocchi directly into the pot with the vegetables.
5. Pour in liquids: Add the vegetable broth and full-fat coconut milk along with additional salt and pepper to taste. Stir well to combine all ingredients.
6. Simmer the soup: Bring the mixture to a simmer over medium-high heat, then reduce the heat to medium-low and let it simmer for 6 to 10 minutes until the gnocchi is cooked through and tender.
7. Incorporate vegan Parmesan: Remove the pot from heat and stir in the shredded vegan Parmesan until it melts and blends into the soup.
8. Add greens and vinegar: Stir in the fresh chopped kale or spinach and the apple cider vinegar. Adjust seasoning with salt and pepper to your preference.
9. Garnish and serve: Ladle the soup into bowls and garnish with additional fresh chopped parsley and vegan Parmesan before serving.

Notes

• You can substitute kale with fresh spinach or other leafy greens based on preference.
• For a thinner soup, you can add extra vegetable broth or water while simmering.
• If you do not have vegan Parmesan, nutritional yeast is a good alternative for a cheesy flavor.
• Feel free to add chili flakes for a spicy kick.
• To make this soup in advance, prepare as instructed and store in an airtight container in the fridge for up to 3 days.

Keywords: Vegan chickpea gnocchi soup, plant-based gnocchi soup, creamy vegan soup, coconut milk soup, healthy vegan soup