Description
A creamy, one-pot vegan soup loaded with chickpeas, kale, gnocchi, and Mediterranean flavors—perfect for cozy, nourishing dinners.
Ingredients
5 cloves garlic, minced
1 yellow onion, diced
1 leek, chopped
1 large sweet potato, peeled and diced
5 sun-dried tomatoes, chopped
1 tablespoon tomato paste
2 tablespoons paprika
1 tablespoon dried parsley
1 teaspoon dried thyme
1 teaspoon salt
5 cups vegetable broth
1 can chickpeas, drained and rinsed
16 oz potato gnocchi or 1½ cups large pasta shells
1½ cups cashew cream or coconut milk
Juice of ½ lemon (optional)
1 large handful of kale, chopped
Instructions
In a large pot over medium heat, sauté onion, leek, sweet potato, sun-dried tomatoes, and garlic for about 6 minutes until softened.
Stir in tomato paste, paprika, parsley, thyme, and salt until veggies are well coated.
Add vegetable broth and chickpeas. Bring to a boil, then reduce to a simmer. Cover and cook for 10 minutes.
Add gnocchi or pasta shells and cook according to package directions until al dente.
Stir in cashew cream or coconut milk, optional lemon juice, and chopped kale. Cook a few more minutes until kale is wilted and soup is heated through.
Notes
Use white beans instead of chickpeas for variation.
Swap kale with spinach or chard if preferred.
Coconut milk or soy cream are great nut-free alternatives to cashew cream.
Gluten-free gnocchi or pasta make this recipe fully gluten-free.
Add a pinch of red pepper flakes for a spicy twist.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-Inspired, Mediterranean
