Creamy vegan gnocchi soup is a hearty, comforting plant-based dish that combines soft potato gnocchi, tender chickpeas, and vegetables in a rich, dairy-free broth. The texture is thick and velvety from full-fat coconut milk, while herbs like thyme, oregano, and sage add depth and warmth without overpowering the dish. Designed for busy weeknights and cozy dinners alike, this one-pot soup delivers satisfying flavor, balanced nutrition, and a comforting consistency that makes it ideal for cold-weather meals, meal prep, or easy family dinners.
Why This Recipe Works
This creamy vegan gnocchi soup succeeds because it balances richness, structure, and freshness without relying on dairy or complex techniques. The combination of aromatics, herbs, coconut milk, and starch-rich gnocchi creates a naturally thick, satisfying soup that feels indulgent while remaining plant-based. Chickpeas add body and protein, while leafy greens brighten the final dish and prevent it from feeling heavy. Everything cooks in one pot, allowing flavors to layer gradually and efficiently.
Flavor Layering
Flavor development begins with gently sautéed onion, carrots, and celery, which create a classic savory base. Garlic and dried herbs are added next to bloom their essential oils, releasing deeper aroma and complexity. Coconut milk provides a subtle sweetness and creamy mouthfeel, while vegetable broth balances the richness. Chickpeas contribute a mild nuttiness, and apple cider vinegar added at the end sharpens the flavors, ensuring the soup tastes vibrant rather than flat.
Technique
This recipe uses straightforward, reliable techniques suitable for home cooks. Sautéing vegetables first builds depth, while simmering the gnocchi directly in the broth allows them to absorb flavor as they cook. Coconut milk is incorporated early enough to meld with the broth but not boiled aggressively, preserving its smooth texture. Greens are added last to maintain color and tenderness.
Cooking Logic
Each step follows a logical progression designed to maximize flavor without overcooking any component. Aromatics are softened first, herbs are briefly heated to activate their oils, and the liquid components are added before the gnocchi to ensure even cooking. Finishing the soup off heat with vinegar and greens prevents bitterness and keeps the final texture balanced and cohesive.
Recipe Info
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 10 servings
Category: Vegan Main Dish
Cuisine: American-inspired, Plant-Based
Ingredients
2 tbsp (30 ml) olive oil
1 medium yellow onion, diced
1 cup (130 g) carrots, sliced
1 cup (120 g) celery, sliced
6 garlic cloves, thinly sliced
2 tsp dried thyme
1 tsp dried oregano
1 tsp dried sage
4 cups (960 ml) vegetable broth
1 ¾ cups (415 ml) full-fat coconut milk
1 ½ cups (250 g) cooked chickpeas, drained and rinsed
16 oz (450 g) frozen vegan potato gnocchi
1 cup (40 g) shredded vegan Parmesan, optional
2 cups (60 g) fresh kale or spinach, chopped
1 tsp (5 ml) apple cider vinegar
Salt, to taste
Freshly ground black pepper, to taste
Key Ingredient Breakdown
Olive Oil
Provides a smooth, neutral base for sautéing vegetables and carrying flavor without overpowering the dish.
Onion, Carrots, and Celery
This trio forms the aromatic foundation of the soup, adding sweetness, earthiness, and subtle bitterness that balance the creamy broth.
Garlic
Thinly sliced garlic releases flavor quickly and evenly, enhancing the soup with depth and savory intensity.
Dried Herbs (Thyme, Oregano, Sage)
These herbs create a warm, comforting flavor profile commonly associated with hearty soups, complementing the gnocchi and chickpeas.
Vegetable Broth
Acts as the primary liquid base, delivering savory structure while allowing other ingredients to shine.
Full-Fat Coconut Milk
Adds richness and creaminess without dairy, giving the soup its signature velvety texture.
Chickpeas
Contribute plant-based protein and a firm texture that contrasts with the soft gnocchi.
Vegan Potato Gnocchi
Serve as the main starch, absorbing the broth while maintaining a tender, pillowy bite.
Leafy Greens
Kale or spinach adds freshness, color, and light bitterness that balances the creamy elements.
Apple Cider Vinegar
Brightens the final dish and enhances overall flavor balance without tasting acidic.
Step-by-Step Instructions
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Heat the olive oil in a large heavy-bottomed pot over medium heat until it shimmers but does not smoke.
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Add the diced onion, sliced carrots, and sliced celery to the pot. Season lightly with salt and black pepper.
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Cook the vegetables for about 8 minutes, stirring occasionally, until they are softened and lightly translucent but not browned.
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Add the sliced garlic, dried thyme, dried oregano, and dried sage to the pot.
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Stir continuously for 60 seconds, allowing the herbs to bloom and the garlic to release its aroma without burning.
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Add the drained chickpeas and frozen vegan gnocchi directly to the pot.
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Pour in the vegetable broth followed by the full-fat coconut milk, stirring gently to combine all ingredients evenly.
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Increase the heat and bring the soup to a gentle simmer, then reduce the heat to medium-low.
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Cook uncovered for 6 to 10 minutes, stirring occasionally, until the gnocchi are tender and cooked through.
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Remove the pot from heat and stir in the vegan Parmesan, if using, until fully melted and incorporated.
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Add the chopped kale or spinach to the hot soup and stir until just wilted.
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Finish by stirring in the apple cider vinegar, then taste and adjust salt and pepper as needed.
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Ladle the soup into bowls and garnish with fresh parsley or additional vegan Parmesan if desired.
Texture and Flavor Profile
This soup delivers a creamy, velvety broth with a rich mouthfeel balanced by tender vegetables and pillowy gnocchi. The coconut milk creates a smooth base without heaviness, while the chickpeas add subtle firmness and protein. Herbs provide warmth and depth, and the final splash of vinegar lifts the flavors, preventing the soup from tasting overly rich. Each spoonful is comforting, savory, and well-rounded.
Tips for Best Results
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Use full-fat coconut milk for optimal creaminess and structure.
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Avoid boiling the soup aggressively after adding coconut milk to prevent separation.
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Add greens at the very end to preserve color and prevent bitterness.
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Taste after adding vinegar and adjust seasoning gradually.
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Stir gently once gnocchi are added to avoid breaking them apart.
Variations
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Replace chickpeas with white beans for a creamier texture.
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Add mushrooms during the vegetable sauté for deeper umami flavor.
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Use fresh herbs instead of dried for a brighter finish.
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Add red pepper flakes for mild heat.
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Substitute spinach with Swiss chard or baby kale.
Serving Suggestions
Serve this soup as a complete meal with crusty bread or garlic toast. It also pairs well with a simple green salad dressed with lemon vinaigrette. For meal prep, portion into airtight containers and enjoy throughout the week.
Storage and Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheat gently on the stovetop over medium-low heat, stirring frequently.
Add a splash of broth or water if the soup thickens during storage.
Avoid freezing, as gnocchi texture may become mushy after thawing.
Nutrition Overview (Per Serving)
Calories: 292 kcal
Carbohydrates: 32 g
Protein: 8 g
Fat: 16 g
Saturated Fat: 11 g
Fiber: 3 g
Sugar: 2 g
Sodium: 600 mg
This soup provides balanced plant-based nutrition with complex carbohydrates, healthy fats, and moderate protein, making it suitable for satisfying vegan meals.
Frequently Asked Questions
Can I make this soup gluten-free?
Yes, use certified gluten-free gnocchi and verify broth ingredients.
Can I use shelf-stable gnocchi instead of frozen?
Yes, but reduce simmering time slightly to avoid overcooking.
Is coconut flavor strong?
No, the herbs and vegetables balance it, resulting in a mild, neutral creaminess.
Can I omit vegan Parmesan?
Yes, it is optional and primarily adds umami depth.
Creamy Vegan Gnocchi Soup is a reliable, nourishing recipe that delivers comfort without compromise. Its one-pot method, pantry-friendly ingredients, and balanced flavor profile make it ideal for weeknight dinners, meal prep, or cozy seasonal meals. This soup proves that plant-based cooking can be both indulgent and practical, offering warmth, texture, and satisfaction in every bowl.
Creamy Vegan Gnocchi Soup
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion diced
- 1 cup sliced carrots
- 1 cup sliced celery
- 6 garlic cloves thinly sliced
- 2 teaspoons dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon dried sage
- 4 cups vegetable broth
- 1¾ cups full-fat coconut milk
- 1½ cups cooked chickpeas drained and rinsed
- 16 ounces frozen vegan potato gnocchi
- 1 cup shredded vegan Parmesan optional
- 2 cups fresh kale or spinach chopped
- 1 teaspoon apple cider vinegar
- Salt to taste
- Freshly ground black pepper to taste
- Optional garnish:
- Fresh chopped parsley
- Extra vegan Parmesan
Instructions
- Heat the olive oil in a large pot over medium heat.
- Add the onion, carrots, and celery with a pinch of salt and pepper. Cook for about 8 minutes, stirring occasionally, until softened.
- Stir in the garlic, thyme, oregano, and sage. Cook for 1 minute until fragrant.
- Add the chickpeas and gnocchi to the pot.
- Pour in the vegetable broth and coconut milk, seasoning lightly with salt and pepper. Stir well.
- Bring the soup to a gentle simmer, then reduce the heat to medium-low. Cook for 6–10 minutes, until the gnocchi are tender and fully cooked.
- Remove from heat and stir in the vegan Parmesan, if using, until melted.
- Add the kale or spinach and apple cider vinegar. Taste and adjust seasoning as needed.
- Serve hot, garnished with fresh parsley and extra vegan Parmesan if desired.
Notes
