Description
A comforting and creamy vegan soup made with chickpeas, gnocchi, and nutritious greens.
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 can (13.5 oz) full-fat coconut milk
- 1 can (15 oz) chickpeas, drained
- 16 oz frozen vegan potato gnocchi
- Kosher salt and fresh cracked pepper to taste
- 1 cup shredded vegan Parmesan (optional)
- 2 cups fresh chopped kale or spinach
- 1 teaspoon apple cider vinegar
- Fresh parsley for garnish
- Crushed red pepper or smoked paprika (optional)
Instructions
- Prepare your ingredients: Dice the onion, slice the carrot and celery, thinly slice the garlic, and chop the greens.
- Warm the olive oil in a large pot over medium heat and sauté onion, carrot, and celery with salt and pepper for 6–8 minutes.
- Add garlic and herbs, cooking until fragrant, about 45–60 seconds.
- Add chickpeas and frozen gnocchi, stirring to combine.
- Pour in vegetable broth and coconut milk, seasoning with salt and pepper.
- Bring to a gentle simmer and cook until gnocchi is tender, about 6–10 minutes.
- Stir in vegan Parmesan, greens, and apple cider vinegar off the heat.
- Adjust seasoning and serve with parsley and extra vegan Parmesan if desired.
Notes
Be careful not to overcook the gnocchi and add greens at the end to preserve texture and nutrients.
- Prep Time: 15
- Cook Time: 20
- Category: Soup
- Method: Stovetop
- Cuisine: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 4g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 13g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 10g
- Protein: 10g
- Cholesterol: 0mg
Keywords: vegan soup, chickpea soup, gnocchi soup, plant-based soup, healthy soup