Vegan Chickpea Gnocchi Soup (Print-Friendly Version)
Hearty soup filled with chickpeas, pillowy gnocchi, and vegetables in a creamy, comforting broth.
# What You’ll Need to Make This:
→ Soup Base
01 -
2 tablespoons olive oil
02 -
1 yellow onion, diced
03 -
1 cup sliced carrot
04 -
1 cup sliced celery
05 -
6 cloves garlic, thinly sliced
06 -
2 teaspoons dried thyme
07 -
1 teaspoon dried oregano
08 -
1 teaspoon dried sage
09 -
900 ml vegetable broth
10 -
400 ml canned full-fat coconut milk
11 -
425 g can chickpeas, drained
12 -
450 g frozen vegan potato gnocchi
→ Optional Enrichments
13 -
1 cup shredded vegan Parmesan
→ Vegetables and Seasonings
14 -
2 cups fresh chopped kale or spinach
15 -
1 teaspoon apple cider vinegar
16 -
Kosher salt, to taste
17 -
Fresh cracked black pepper, to taste
→ Garnish
18 -
Fresh chopped parsley
19 -
Vegan Parmesan
# How to Prepare:
01 -
Heat olive oil in a large pot over medium heat. Add diced onion, sliced carrot, and sliced celery. Season with a pinch of salt and pepper, and sauté, stirring occasionally, until vegetables are softened, about 8 minutes.
02 -
Stir in sliced garlic, dried thyme, dried oregano, and dried sage. Cook, stirring frequently, for 1 minute until fragrant.
03 -
Add drained chickpeas and frozen vegan potato gnocchi to the pot, mixing well with the aromatics.
04 -
Add vegetable broth and coconut milk. Season with another pinch of salt and freshly cracked pepper. Stir to combine, and increase heat to medium-high to bring to a simmer.
05 -
Once soup reaches a steady simmer, reduce heat to medium-low. Continue simmering uncovered, stirring occasionally, for 6–10 minutes, or until gnocchi is cooked through and tender.
06 -
Remove the pot from heat, and stir in shredded vegan Parmesan until melted. Fold in chopped kale or spinach and apple cider vinegar until greens wilt slightly. Adjust seasoning with salt and pepper as needed.
07 -
Ladle soup into bowls and garnish with fresh chopped parsley and additional vegan Parmesan if desired.
# Extra Tips:
01 -
Cooking time for gnocchi may vary depending on size and type; check doneness by tasting after 6–7 minutes.
02 -
Gnocchi should be soft and tender throughout, with a light, dumpling-like texture.
03 -
Mini gnocchi require less cooking time; begin tasting after 3–5 minutes of simmering.
04 -
Any type of bean, such as cannellini or Great Northern, can be substituted for chickpeas.