Creamy Vegan Chickpea Gnocchi Soup
A rich, creamy, one-pot vegan soup loaded with pillowy gnocchi, hearty chickpeas, and colorful vegetables in a dreamy coconut milk broth. Ready in 30 minutes and deeply satisfying.
Ingredients
- 2 tablespoons olive oil
- 1 yellow onion, diced
- 1 cup carrot, sliced into coins
- 1 cup celery, sliced
- 6 cloves garlic, thinly sliced
- 2 teaspoons dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon dried sage
- 32 oz vegetable broth
- 1 can (13.5 oz) full-fat coconut milk
- 1 can (15 oz) chickpeas, drained and rinsed
- 16 oz frozen vegan potato gnocchi
- 1 cup shredded vegan Parmesan (optional but recommended)
- 2 cups fresh kale or spinach, chopped
- 1 teaspoon apple cider vinegar
- Kosher salt and fresh cracked pepper, to taste
For Garnish:
- Fresh chopped parsley
- Additional vegan Parmesan
Instructions
- Heat the olive oil in a large pot over medium heat.
- Add the onion, carrot, celery, and a couple pinches of salt and pepper. Cook, stirring occasionally, for 8 minutes until the vegetables soften.
- Add the sliced garlic, thyme, oregano, and sage. Stir frequently and cook for 1 minute until fragrant.
- Add the drained chickpeas and frozen gnocchi to the pot.
- Pour in the vegetable broth and coconut milk. Add another couple pinches of salt and pepper. Stir to combine.
- Increase heat to medium-high and bring the soup to a simmer.
- Once simmering, reduce heat to medium-low. Simmer for 6 to 10 minutes, or until the gnocchi is cooked through and tender. Begin checking at the 6-minute mark by tasting a piece of gnocchi.
- Remove from heat. Stir in the shredded vegan Parmesan until fully melted and incorporated.
- Stir in the chopped kale (or spinach) and the apple cider vinegar.
- Season to taste with additional salt and pepper.
- Ladle into bowls and garnish with fresh parsley and extra vegan Parmesan. Serve immediately.
Notes
Gnocchi timing: Every brand cooks slightly differently. Start checking at 6 minutes. The gnocchi is done when it is soft and pillowy all the way through, with no dense or doughy center.
Full-fat coconut milk is essential. Do not substitute with lite coconut milk or carton coconut milk - the creaminess won't be the same.
Bean swap: White beans, Great Northern beans, or cannellini beans are great substitutes for chickpeas.
Greens swap: Any dark leafy green works - spinach, kale, Swiss chard, or arugula.
Apple cider vinegar: Don't skip this. It brightens all the flavors. White wine or red wine vinegar works as a substitute.
Storage: Best enjoyed fresh. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Add a splash of vegetable broth when reheating. Not recommended for freezing with gnocchi - freeze the broth base only and add fresh gnocchi when reheating.
Make ahead tip: Prep the sliced vegetables the night before to make this a true dump-and-stir weeknight meal.