Description
Vegan Chickpea Gnocchi Soup is a delightful and hearty dish that brings comfort to any meal. This creamy soup is brimming with vibrant vegetables, tender gnocchi, and protein-packed chickpeas, all enveloped in a luscious coconut milk broth. Ready in just 30 minutes, it’s perfect for busy weeknights or cozy gatherings. This recipe allows for endless customization—add your favorite veggies or spices to create the ideal comfort food experience. Serve it alongside crusty bread or a fresh salad for a complete meal that’s sure to impress!
Ingredients
Scale
- 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
Instructions
- Heat olive oil in a large pot over medium heat.
- Sauté diced onion, sliced carrots, and celery with salt and pepper for about 8 minutes until softened.
- Stir in sliced garlic and dried herbs; cook for an additional minute.
- Add chickpeas and gnocchi; mix well.
- Pour in vegetable broth and coconut milk; season with salt and pepper.
- Bring the mixture to a simmer, then reduce heat and cook for 6–10 minutes until gnocchi are tender.
- Remove from heat, stir in greens and adjust seasoning.
- Garnish with fresh parsley before serving.
Nutrition
- Serving Size: 1 bowl (approx. 300g)
- Calories: 350
- Sugar: 4g
- Sodium: 650mg
- Fat: 16g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg