Description
Indulge in a warm bowl of Vegan Gnocchi Soup, a creamy and satisfying dish that’s ready in under 25 minutes. This plant-based recipe captures the essence of classic Italian gnocchi soup while using chickpeas for protein and flavor. It’s perfect for busy weeknights or cozy weekends and can easily be customized with your favorite vegetables. Enjoy it alone or pair it with crusty bread for a delightful meal. Packed with nutritious ingredients, this hearty soup will leave you feeling nourished and content.
Ingredients
Scale
- 2 tablespoons vegan butter or oil
- 1 small yellow onion, finely diced
- 1 large rib celery (or 2 small ribs), finely chopped
- 2 large carrots, thinly sliced
- ¾ teaspoon dried thyme
- ½ teaspoon black pepper + more for serving
- 2–3 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 1 ½ cups or a 15-ounce can cooked chickpeas
- 4–5 cups vegan chicken broth, to taste
- 16–32 ounces gnocchi
- ½ cup or more (up to 1 cup) of vegan cream, to taste
- 1–2 cups baby spinach, roughly chopped, optional
Instructions
- Heat vegan butter or oil in a large nonstick pot over medium-high heat.
- Sauté diced onion, celery, and carrots for about 3 minutes until softened.
- Stir in minced garlic and black pepper; cook for an additional 30 seconds.
- Gradually sprinkle in flour, stirring constantly for 30 seconds.
- Add cooked chickpeas and slowly pour in the broth while stirring.
- Gently add the gnocchi; bring to a boil, then reduce heat to simmer for 8 minutes.
- Stir in vegan cream and chopped spinach; cook until spinach wilts.
- Adjust seasoning as needed before serving.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 280
- Sugar: 4g
- Sodium: 680mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg