Introduction

Marry Me Chickpea Soup is a creamy, flavorful dairy-free dish packed with hearty vegetables, tender gnocchi, and vibrant herbs. This comforting soup is perfect for cozy nights and easy enough for a weeknight dinner. Its rich, smoky spices and fresh greens make it an unforgettable meal.

Marry Me Chickpea Soup (Dairy-Free) Recipe - Recipe Image

Ingredients

⅓ cup cashews
¾ cup dairy-free milk (I use soy)
¼ cup nutritional yeast
1½ tbsp olive oil (or water for frying)
2 yellow onions (finely diced)
2 carrots (diced)
1 red bell pepper (diced)
3 oz sun-dried tomatoes (sliced)
6 cloves garlic (minced)
⅓ cup tomato paste
3 cups chickpeas (cooked)
5 cups low-sodium vegetable broth
9 oz gnocchi
¼ cup fresh parsley (finely chopped)
½ cup fresh basil (finely chopped)
3 cups baby spinach
1 tbsp fresh lemon juice
1 tbsp smoked paprika
1 tbsp garlic powder
1 tsp dried thyme
1 tsp chili flakes
½ tsp sea salt flakes (more to taste)
1 tsp freshly ground black pepper

Instructions

Step 1: Prepare the cream by soaking the cashews in boiling water for 20 minutes (skip if using a high-speed blender). Blend the soaked cashews, dairy-free milk, and nutritional yeast until smooth. Set aside.
Step 2: Heat olive oil in a large pot over medium heat. Add the onions and cook for 5 minutes, stirring occasionally, until softened.
Step 3: Add the diced carrots, red bell pepper, and sun-dried tomatoes. Cook for 10 minutes, stirring occasionally, until they begin to soften.
Step 4: Stir in the minced garlic, smoked paprika, garlic powder, dried thyme, chili flakes, salt, black pepper, and tomato paste. Cook for 5 minutes, stirring often, to develop the flavors.
Step 5: Add the cooked chickpeas and vegetable broth. Cover the pot and simmer for 10 minutes to allow the flavors to meld.
Step 6: Add the gnocchi and cook for 2 minutes, or until they are tender and cooked through.
Step 7: Stir in the prepared cashew cream and simmer for an additional 2 minutes, allowing the soup to thicken slightly.
Step 8: Turn off the heat. Stir in the fresh parsley, basil, baby spinach, and lemon juice until the spinach is just wilted. Adjust seasoning with more salt and pepper if needed. Serve warm.

Tips & Variations

Use a high-speed blender to skip soaking cashews for quicker preparation.
Substitute gnocchi with cooked rice or small pasta for a different texture.
Add a pinch of smoked sea salt to enhance the smoky flavor.
For extra protein, toss in cooked quinoa or lentils along with chickpeas.
Use coconut milk instead of soy milk for a slightly sweeter creaminess.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove over low heat, adding a splash of water or broth if the soup has thickened too much. Avoid freezing gnocchi soup as the texture may become mushy upon thawing.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup gluten-free?

Yes, ensure you use gluten-free gnocchi or substitute with gluten-free pasta or rice to keep the soup gluten-free.

Is this soup suitable for vegans?

Absolutely. All ingredients are plant-based, making this soup fully vegan and dairy-free.