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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.

Ingredients

Scale

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

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