Vegan Chickpea Gnocchi Soup

• Olive oil: gives body and a silky base to sauté the veggies Use a good quality extra virgin for the best flavor
• Yellow onion: forms the flavor backbone Sweet and softens beautifully
• Carrot and celery: bring color sweetness and an earthy depth Choose firm bright veggies
• Garlic: sliced thin brings sharpness and warmth Fresh is ideal for the brightest taste
• Dried thyme oregano and sage: add classic Italian notes and cozy aroma For depth choose dried herbs less than a year old
• Vegetable broth: is the soup’s main liquid Use a low sodium broth so you control the salt
• Full fat coconut milk: adds creaminess and body without dairy Make sure it is unsweetened
• Canned chickpeas: offer protein and heartiness Look for a firm but tender bean for best results
• Frozen vegan potato gnocchi: create the classic pillowy texture Be sure they are not freezer burnt for best bite
• Vegan Parmesan: brings a cheesy finish Optional but really amps up umami
• Fresh kale or spinach: adds a pop of green and nutrition Go for brightly colored leaves with no wilting
• Apple cider vinegar: lifts all the flavors Choose an unfiltered variety for extra zing
• Kosher salt and fresh cracked pepper: round out the seasoning Always taste and adjust at the end
• Fresh chopped parsley for garnish: brings color and freshness

Step by Step Instructions

Prepare the Vegetable Base:

Heat olive oil in a large pot over medium heat Add onion carrot and celery with a pinch of salt and pepper Sauté for about eight minutes Stir a few times so they soften and pick up a subtle golden edge This builds a flavorful savory backbone

Bloom the Aromatics:

Add the sliced garlic thyme oregano and sage Stir constantly for one minute The herbs will start to smell amazing and the garlic just softens without burning This step pulls out essential oils and wakes up the dried herbs

Build the Soup:

Pour in chickpeas and then add frozen gnocchi Mix gently so nothing sticks Pour in the vegetable broth and coconut milk along with another pinch of salt and pepper Stir well Turn up the heat to medium high and bring to a lively simmer

Simmer the Soup:

Once simmering lower the heat to medium low Let it cook six to ten minutes Test a gnocchi at six minutes It should be soft and pillowy inside They will cook faster than you think so do not wander away

Finish and Season:

Remove the pot from heat Sprinkle in the shredded vegan Parmesan and stir until it melts into the broth Add the chopped kale or spinach and drizzle in apple cider vinegar Give everything a good mix Taste and add more salt and pepper if needed

Serve and Garnish:

Ladle the finished soup into bowls Top with more fresh chopped parsley and extra vegan Parmesan if you like Serve hot for full comfort effect

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Storage Tips

Store cooled soup in an airtight container in the fridge for up to four days The gnocchi continue to absorb broth over time so you might want to add a splash of veggie broth or water when reheating It also freezes well for up to three months If freezing stop before adding greens and add fresh when reheating

Ingredient Substitutions

You can swap kale for spinach chard or even frozen peas White beans like cannellini or great northern beans can step in for chickpeas for just as much heartiness No vegan Parmesan Add a sprinkle of nutritional yeast for the cheesy note and depth

Serving Suggestions

Spoon big bowls of this soup with lots of crusty bread on the side for dunking A little lemon zest over the top makes it brighter Try serving it with a light salad for a complete fresh meal

Cultural Context

Gnocchi are a beloved Italian comfort food with centuries of history blending potatoes with flour into small pillows Here the soup takes that root and adds an American vegan twist making it cozy with coconut milk and adding hearty beans for plant power It is both a nod to tradition and a modern spin on comfort

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Recipe FAQs

→ Can I use homemade gnocchi in this dish?

Absolutely! Homemade gnocchi adds a personal touch and will work well. Adjust simmering time as needed for fresh dough.

→ Can I substitute kale with another green?

Yes, spinach or Swiss chard are great alternatives and will cook down nicely in the broth.

→ What beans can replace chickpeas?

Cannellini beans, Great Northern beans, or navy beans make tasty substitutes for chickpeas in this soup.

→ Is it possible to make this soup nut-free?

Definitely. Ensure your coconut milk and vegan Parmesan are nut-free or replace them with other dairy-free options.

→ How do I store leftovers?

Allow the soup to fully cool and refrigerate in an airtight container. It keeps well for up to four days.

→ Will the gnocchi become mushy when reheated?

Gnocchi may soften further on reheating, but the soup will remain hearty. Heat gently to preserve texture.