This is one of my favorite recipes to start early in the day. I cook the creamy vegetable soup broth ahead of time and then easily sauté the chickpeas and gnocchi right before dinner. If you want to prep the broth ahead of time, follow the directions through Step 2 and then continue with Step 3 just before you are ready to eat. It is not only a time saver, it makes my house smell so good all day long. I love the combination of textures with the creamy gnocchi, crunchy chickpeas and crispy kale, all added over the most delicious broth. You will not make your own gnocchi here. Instead, use one of the many great store bought options. Make sure to check the ingredients to watch for eggs to keep the recipe 100% plant-based and wheat, if you want it to be gluten free. I have had luck finding (and eating) traditional potato gnocchi without wheat and have also tried (and been happy with) cauliflower gnocchi. Like the best recipes, this one feels fancier than it should based on the ease of making it and it is a major crowd pleaser.
Yield: 4 servings
Cook time: 35 minutes
Ingredients
2 Tbsp olive oil, divided
1 yellow onion (~2 cups), peeled and finely diced
4-5 celery stalks, thick ends removed and chopped
4 garlic cloves, peeled and minced
1 and ½ tsp salt, divided
1 and ½ tsp pepper, divided
1 and ½ Tbsp Italian Seasoning, divided
½ tsp crushed red pepper flakes, optional based on spice preference
3 carrots, peeled and chopped
1 13.5 oz can coconut milk
2 cups vegetable broth
1 cup water
1 15 oz can chickpeas, drained and rinsed
1 17.5 oz package of gnocchi. Check the ingredients. If you are committed to eating 100% plant-based, check for eggs as some gnocchi will include. If you are looking for GF options, check to make sure the ingredients do not include wheat. I have been able to find packaged potato gnocchi that is GF, as well as cauliflower gnocchi.
1 and ½ cups curly kale, stems removed and torn into 1-2 inch pieces
1-2 Tbsp lemon juice
Preparation
Step 1: Heat a large soup pot over medium heat. Add 1 Tbsp olive oil to the pot, heat the olive oil, and add the diced onion and chopped celery to the pot. Cook for 4 minutes. Add the garlic, 1 tsp salt, 1 tsp pepper, 1 Tbsp Italian Seasoning and the red pepper flakes (if using) and stir to combine. Add the carrots and cook for 3 minutes.
Step 2: Add the coconut milk, vegetable broth and water to the pot. Stir and scrape up any crispy pieces from the bottom. Bring to a boil, turn back to low, cover and let simmer for 20 minutes. Once the soup has cooked, use an immersion blender to blend the cooked vegetables until the broth is smooth and creamy. If you do not have an immersion blender, you can let the soup cool enough so that you can handle it and then transfer to a traditional blender to blend.
Step 3: Heat a large pan over medium heat and add the remaining olive oil. Once heated, add the chickpeas to the pan along with ½ tsp salt, ½ tsp pepper and ½ Tbsp Italian Seasoning. Cook for 3 minutes, stirring frequently. Add the gnocchi into the pan and cook for 6-10 minutes until the gnocchi is cooked through. I’ve made this recipe with small sized and traditional sized gnocchi and the size will affect your cooking time. You may need to add additional oil, as well.
Step 4: If your soup has cooled down or been stored in the refrigerator, reheat now. Once the soup is hot, add in the kale and cook until just wilted. Add the lemon juice to the soup and stir.
Step 5: Serve equal portions of broth in 4 soup bowls and top with a serving of chickpeas and gnocchi.
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