I’m sharing a vegan comfort food recipe: a 30-minute chickpea gnocchi soup that combines pantry staples with a clever technique to yield a vegetable-rich broth and perfectly formed gnocchi, and the small twist I use will make you want the full recipe.

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I didn’t expect this Creamy Vegan Chickpea Gnocchi Soup to wow me as much as it did. I love food that feels indulgent without being fussy, and here pillowy chickpea gnocchi swims in a rich, almost sneaky broth because of canned coconut milk.

Every spoonful has a comfort note and a tiny surprise, so you keep going back for one more bite. I drop this into rotation when I’m craving Vegan Comfort Food yet short on patience, and it always ends up on my list of Vegan Soup Recipes friends ask about.

It’s simple, a little wild, and oddly addicting.

Ingredients

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Chickpeas: Rich in fiber and plant protein, they add body and a little nutty taste
Chickpea gnocchi: Light, pillowy bites made from chickpeas, boosts protein and carbs, gluten free-ish
Coconut milk: Full fat coconut milk gives creamy richness, slightly sweet tropical flavor to soup
Nutritional yeast: Cheesy umami notes plus B vitamins, makes it savory without dairy, love it
Garlic: Pungent aromatic, sharp at first then mellows, lifts overall flavor, classic soup boost
Olive oil: Sauté base, adds healthy monounsaturated fats and a gentle fruitiness to veggies
Lemon juice: Brightens and balances creaminess with fresh acidity, makes flavors pop
Parsley: Fresh herb finish, adds color, light herby freshness and a little bite

Ingredient Quantities

1 tbsp olive oil

1 medium yellow onion, diced

2 medium carrots, diced

2 celery stalks, diced

3 garlic cloves, minced

1 can (15 oz) chickpeas

1 package (12 to 16 oz) chickpea gnocchi frozen or refrigerated

4 cups vegetable broth

1 cup full fat canned coconut milk

2 tbsp nutritional yeast

1 tbsp cornstarch

1 tsp dried thyme

1 tsp Italian seasoning

1 bay leaf

1 tsp kosher salt plus more to taste

1/2 tsp freshly ground black pepper

1/4 tsp red pepper flakes optional

1 tbsp lemon juice

2 tbsp fresh parsley

How to Make this

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1. Heat 1 tbsp olive oil in a large pot over medium heat. Add 1 diced yellow onion, 2 diced carrots, 2 diced celery stalks and 1 tsp kosher salt, cook until veggies are soft about 5 to 7 minutes, then add 3 minced garlic cloves and cook 30 to 60 seconds more.

2. Drain and rinse 1 can (15 oz) chickpeas, add them to the pot along with 1 tsp dried thyme, 1 tsp Italian seasoning, 1 bay leaf, 1/2 tsp freshly ground black pepper and 1/4 tsp red pepper flakes if using. Stir and cook 1 to 2 minutes, then smash about half the chickpeas with the back of a spoon for extra creaminess.

3. Pour in 4 cups vegetable broth, scrape any brown bits from the bottom, and bring to a gentle simmer. Let it simmer 8 to 10 minutes so flavors meld and vegetables get tender.

4. While the soup simmers, mix 1 tbsp cornstarch with about 2 tbsp of the canned coconut milk (or a little broth) until totally smooth to make a slurry.

5. Add 1 package (12 to 16 oz) chickpea gnocchi (frozen or refrigerated) to the simmering broth. Cook per package instructions or until the gnocchi float and are tender, usually 3 to 6 minutes. Stir gently so they don’t stick or break up.

6. Lower the heat, stir in the remaining 1 cup full fat canned coconut milk and 2 tbsp nutritional yeast. Whisk in the cornstarch slurry and simmer 1 to 2 minutes until the soup thickens slightly and turns creamy.

7. Remove and discard the bay leaf, stir in 1 tbsp lemon juice and 2 tbsp chopped fresh parsley. Taste and adjust seasoning, adding more kosher salt if needed.

8. Ladle into bowls and top with extra parsley or a pinch more red pepper flakes if you like heat. Serve hot and enjoy the pillowy gnocchi and cozy creamy broth.

Equipment Needed

1. Large heavy bottomed pot, about 6 to 8 quarts, with lid
2. Cutting board (something sturdy)
3. Chef’s knife or a sharp kitchen knife
4. Wooden spoon or heatproof spatula for stirring
5. Slotted or regular spoon to smash some chickpeas as needed
6. Colander or fine mesh strainer to drain and rinse the chickpeas
7. Measuring cups and measuring spoons (dont skip these)
8. Small bowl and a whisk or fork for the cornstarch slurry
9. Ladle for serving and a few soup bowls

FAQ

Can I use regular potato gnocchi instead of chickpea gnocchi? A: Yes, you can swap in potato gnocchi. Cooking time might change, so follow the package directions and add them near the end so they dont overcook. The soup will taste a bit different and be less protein-packed, but still yum.

How do I make the soup thicker? A: Make a cornstarch slurry with the 1 tbsp cornstarch and a little cold water, stir it into the simmering soup and cook 2 to 3 minutes till it thickens. Or mash a cup of the chickpeas in the pot, or simmer longer to reduce the broth.

Can I use light coconut milk or another non dairy milk? A: Light coconut milk will work but the soup wont be as rich. Oat or cashew milk can be used too but pick an unsweetened kind. If the milk is thin you might need a slurry or blend some chickpeas for creaminess.

Can I make this ahead or freeze it? A: Yes you can make ahead and refrigerate up to 3 days. Freezing is ok but dont freeze the gnocchi raw in the soup, it gets mushy. Freeze the base without gnocchi, thaw and reheat, then cook or add fresh gnocchi when serving.

Can I use dried chickpeas instead of canned? A: Sure. One 15 oz can equals about 1.5 cups cooked. So use ~1.5 cups cooked, drained and rinsed. Remember dried need soaking or pressure cooking first, so plan ahead.

My soup tastes flat, how do I fix the seasoning? A: Taste and add more kosher salt a little at a time, a squeeze of the 1 tbsp lemon juice brightens everything, and extra nutritional yeast adds savory depth. Fresh parsley at the end helps too.

Creamy Vegan Chickpea Gnocchi Soup Recipe Substitutions and Variations

1 tbsp olive oil: swap with 1 tbsp avocado oil or sunflower oil, both have a higher smoke point so they’re great for sautéing.
1 cup full fat canned coconut milk: use 1 cup cashew cream (soak 1/2 cup cashews, blend with 1 cup water) or 1 cup unsweetened oat milk plus 1 tbsp tahini for richness.
1 package chickpea gnocchi: substitute 12–16 oz potato gnocchi or small pasta like cavatappi or shells, they hold up similarly in soup.
1 tbsp cornstarch: swap with 1 tbsp arrowroot or a slurry of 2 tbsp all-purpose flour mixed with cold water, both will thicken the broth fine.

Pro Tips

1. Sweat the onion carrot and celery low and slow till theyre soft and just starting to color, dont rush it — that little browning gives way more flavor than you expect and it makes the broth taste deeper.

2. For the best mouthfeel, smash about half the chickpeas but keep some whole for texture. If you want it extra silky, scoop a cup of broth and blend a handful of chickpeas then stir that back in, works way better than over-smashing in the pot.

3. Treat the gnocchi gently. Add them to a calm simmer not a rolling boil so they dont fall apart, and try pan frying a few after theyre cooked for a crunchy topper, way better contrast than totally soft gnocchi.

4. Make the cornstarch slurry with cold coconut milk and whisk it smooth, then stir it in slowly over low heat so it doesnt clump or turn gluey. Taste and salt only after it thickens and finish with the lemon last so the soup stays bright.

Creamy Vegan Chickpea Gnocchi Soup Recipe

Recipe by James Level

0.0 from 0 votes

Servings

servings

Calories

503

kcal

Equipment: 1. Large heavy bottomed pot, about 6 to 8 quarts, with lid
2. Cutting board (something sturdy)
3. Chef’s knife or a sharp kitchen knife
4. Wooden spoon or heatproof spatula for stirring
5. Slotted or regular spoon to smash some chickpeas as needed
6. Colander or fine mesh strainer to drain and rinse the chickpeas
7. Measuring cups and measuring spoons (dont skip these)
8. Small bowl and a whisk or fork for the cornstarch slurry
9. Ladle for serving and a few soup bowls

Ingredients

1 tbsp olive oil
1 medium yellow onion, diced
2 medium carrots, diced
2 celery stalks, diced
3 garlic cloves, minced
1 can (15 oz) chickpeas
1 package (12 to 16 oz) chickpea gnocchi frozen or refrigerated
4 cups vegetable broth
1 cup full fat canned coconut milk
2 tbsp nutritional yeast
1 tbsp cornstarch
1 tsp dried thyme
1 tsp Italian seasoning
1 bay leaf
1 tsp kosher salt plus more to taste
1/2 tsp freshly ground black pepper
1/4 tsp red pepper flakes optional
1 tbsp lemon juice
2 tbsp fresh parsley

Directions

Heat 1 tbsp olive oil in a large pot over medium heat. Add 1 diced yellow onion, 2 diced carrots, 2 diced celery stalks and 1 tsp kosher salt, cook until veggies are soft about 5 to 7 minutes, then add 3 minced garlic cloves and cook 30 to 60 seconds more.
Drain and rinse 1 can (15 oz) chickpeas, add them to the pot along with 1 tsp dried thyme, 1 tsp Italian seasoning, 1 bay leaf, 1/2 tsp freshly ground black pepper and 1/4 tsp red pepper flakes if using. Stir and cook 1 to 2 minutes, then smash about half the chickpeas with the back of a spoon for extra creaminess.
Pour in 4 cups vegetable broth, scrape any brown bits from the bottom, and bring to a gentle simmer. Let it simmer 8 to 10 minutes so flavors meld and vegetables get tender.
While the soup simmers, mix 1 tbsp cornstarch with about 2 tbsp of the canned coconut milk (or a little broth) until totally smooth to make a slurry.
Add 1 package (12 to 16 oz) chickpea gnocchi (frozen or refrigerated) to the simmering broth. Cook per package instructions or until the gnocchi float and are tender, usually 3 to 6 minutes. Stir gently so they don't stick or break up.
Lower the heat, stir in the remaining 1 cup full fat canned coconut milk and 2 tbsp nutritional yeast. Whisk in the cornstarch slurry and simmer 1 to 2 minutes until the soup thickens slightly and turns creamy.
Remove and discard the bay leaf, stir in 1 tbsp lemon juice and 2 tbsp chopped fresh parsley. Taste and adjust seasoning, adding more kosher salt if needed.
Ladle into bowls and top with extra parsley or a pinch more red pepper flakes if you like heat. Serve hot and enjoy the pillowy gnocchi and cozy creamy broth.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.

Nutrition Facts

Serving Size: 555g
Total number of serves: 4
Calories: 503kcal
Fat: 18.8g
Saturated Fat: 10g
Trans Fat: 0g
Polyunsaturated: 1.6g
Monounsaturated: 3.8g
Cholesterol: 0mg
Sodium: 625mg
Potassium: 525mg
Carbohydrates: 75g
Fiber: 12g
Sugar: 5g
Protein: 17g
Vitamin A: 2575IU
Vitamin C: 6mg
Calcium: 70mg
Iron: 2.9mg

Creamy Vegan Chickpea Gnocchi Soup Recipe

Ingredients

Ingredient Quantities

How to Make this

Equipment Needed

FAQ

Creamy Vegan Chickpea Gnocchi Soup Recipe Substitutions and Variations

Pro Tips