Vegan Chickpea Gnocchi Soup


10 servings


10 minutes

active time

30 minutes

total time


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


Heat oil in a large pot over medium heat.

Add onion, carrot, celery, and a couple pinches of salt and pepper.

Cook, stirring occasionally for 8 minutes.

Add garlic, thyme, oregano, and sage and cook for another minute, stirring frequently.

Add chickpeas and gnocchi.

Add veggie broth and coconut milk, along with a couple pinches of salt and pepper.

Stir to combine and bring to a simmer over medium high heat.

Once simmering, reduce heat to medium low and simmer for 6-10 minutes or until gnocchi is cooked through and tender.

Remove from heat and stir in shredded vegan Parmesan until melted.

Stir in kale and apple cider vinegar. Then season to taste with salt and pepper.

Garnish with fresh chopped parsley and vegan Parmesan.


Serving Size




Total Fat

16.1 g

Saturated Fat

8.2 g

Unsaturated Fat


Trans Fat

0 g


0 mg


604 mg

Total Carbohydrate

32.3 g

Dietary Fiber

3 g

Total Sugars

2.3 g


8 g

10 servings


10 minutes

active time

30 minutes

total time
Start Cooking