🎃 One-Pot Creamy Chickpea Gnocchi Soup (Gluten-Free + Vegan)

Oct 31

Happy Halloween! 👻
If you need something cozy before (or after) the candy… this one’s it.

This one-pot creamy chickpea gnocchi soup is the ultimate fall comfort meal — creamy (without any cream), hearty, and packed with protein-rich chickpeas and vegetables. It’s made with gluten-free gnocchi, which get perfectly soft and pillowy in the creamy broth.

I’ve made a lot of soups this year, but this one is officially the easiest. Everything happens in one pot — no blending, no baking sheets, no extra dishes.

And if you’re like me, treat yourself and buy the pre-cut veggies. Because somewhere between chopping the celery and carrots, I almost lost a finger for this shot 😂

🥣 Why You’ll Love This Soup

One pot: minimal cleanup, maximum flavor
Creamy without cream: the plant milk + gluten-free flour combo thickens it perfectly
Protein-packed: chickpeas make it filling and nourishing
Gluten- and dairy-free: naturally plant-based, but still cozy and rich
Quick: ready in about 30 minutes

🌿 Ingredients

Serves: 4 | Time: 30 minutes

1 tbsp olive oil
2 cloves garlic, minced
1 small yellow onion, diced
2 carrots, peeled + chopped
2 celery stalks, chopped
1 can chickpeas, drained + rinsed
4 cups vegetable broth
1 cup unsweetened plant milk (oat or cashew for creaminess)
1 tbsp gluten-free flour or tapioca starch
1 package gluten-free gnocchi
1 tsp dried thyme
½ tsp dried rosemary
½ tsp turmeric (optional, for color + immune boost)
Salt + pepper, to taste
1 cup chopped spinach or kale (optional)
Juice of ½ lemon

👩‍🍳 Instructions

1️⃣ Sauté the veggies
In a large soup pot, heat olive oil over medium heat. Add onion, garlic, carrots, and celery. Sauté 5–6 minutes until soft and fragrant.

2️⃣ Add the chickpeas + herbs
Stir in chickpeas, thyme, rosemary, turmeric, salt, and pepper. Let it all cook together for another minute to release the flavors.

3️⃣ Simmer the base
Pour in vegetable broth, bring to a gentle simmer, and cook for about 10 minutes.

4️⃣ Make it creamy
In a small bowl, whisk flour into plant milk until smooth. Pour into the pot and stir — it’ll start to thicken into a rich, creamy broth.

5️⃣ Add gnocchi
Drop the gnocchi straight into the soup and cook for 3–5 minutes, until they float to the top and turn pillowy soft.

6️⃣ Finish + serve
Stir in spinach and lemon juice. Taste and adjust seasoning. Ladle into bowls and drizzle with olive oil or sprinkle with vegan parmesan.

✨ Kelly’s Notes

This soup checks every box — cozy, creamy, satisfying, and low-effort. It’s the kind of meal that tastes like you spent hours in the kitchen but secretly took half an hour.

If you want to elevate it, top it with a drizzle of chili oil or serve with crusty herb bread. It also reheats beautifully for lunch the next day (just add a splash of broth or water to loosen it up).