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
This creamy vegan chickpea gnocchi soup is a quick and cozy plant-based meal made with simple pantry staples. Loaded with vegetables, soft potato gnocchi, and a rich dairy-free broth, it’s perfect for busy weeknights, meal prep, or a comforting cold-weather dinner.