Name: Vegan Chickpea Gnocchi Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Vegan
Ingredients: 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

Vegan Chickpea Gnocchi Soup

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Indulge in the warmth of Vegan Chickpea Gnocchi Soup, a comforting and nutritious dish that is perfect for chilly evenings or when you crave something hearty. This delightful soup features fluffy potato gnocchi, protein-packed chickpeas, and a medley of vibrant vegetables all simmered in a creamy coconut milk broth. With its rich flavors and wholesome ingredients, this easy recipe comes together in just 30 minutes, making it an ideal choice for quick weeknight dinners or impressing guests. Customize it with your favorite veggies or spices for a personalized touch. Enjoy a bowl of this vegan goodness that satisfies both cravings and dietary needs!

Author: Virginia
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: Serves 4
Category: Dinner
Method: Stovetop
Cuisine: Vegan

Ingredients

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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

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Instructions

Heat olive oil in a large pot over medium heat.
Sauté diced onion, sliced carrots, and celery for about 8 minutes until softened.
Add thinly sliced garlic and dried herbs; cook for another minute until fragrant.
Stir in drained chickpeas and frozen gnocchi.
Pour in vegetable broth and coconut milk, seasoning with salt and pepper.
Bring to a simmer; reduce heat and let cook for 6–10 minutes until gnocchi is tender.
Remove from heat; stir in vegan Parmesan if desired, kale, and apple cider vinegar.
Serve warm, garnished with fresh parsley.

Nutrition

Serving Size: 1 cup (240g)
Calories: 310
Sugar: 4g
Sodium: 600mg
Fat: 16g
Saturated Fat: 12g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 34g
Fiber: 8g
Protein: 9g
Cholesterol: 0mg

Find it online: https://glutenfreecookingguide.com/vegan-chickpea-gnocchi-soup/