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Marry Me Chickpea Soup (Dairy-Free) Recipe

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★★★★★

4.9 from 113 reviews

This Dairy-Free Marry Me Chickpea Soup is a vibrant, hearty, and nourishing plant-based meal packed with tender chickpeas, sun-dried tomatoes, and fresh herbs. Creamy cashew-based ‘cream’ and flavorful spices elevate the soup to comforting perfection, ideal for cozy lunches or dinners.

Ingredients

Scale

Cream Base

  • ⅓ cup cashews
  • ¾ cup dairy-free milk (soy milk preferred)
  • ¼ cup nutritional yeast

Soup Vegetables & Flavorings

  • 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

Soup Base & Add-ins

  • 3 cups cooked chickpeas
  • 5 cups low-sodium vegetable broth
  • 9 oz gnocchi

Fresh Herbs & Seasonings

  • 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

  1. Prepare the Cashew Cream: Soak the cashews in boiling water for 20 minutes if not using a high-speed blender. Then combine soaked cashews, dairy-free milk, and nutritional yeast in a blender, blending until perfectly smooth. Set aside.
  2. Sauté Onions: Heat olive oil in a large pot over medium heat. Add finely diced onions and cook for 5 minutes, stirring occasionally until softened and translucent.
  3. Add Vegetables: Incorporate diced carrots, red bell pepper, and sun-dried tomatoes into the pot. Cook for 10 minutes, stirring occasionally to develop flavors.
  4. Season and Develop Base: Add minced garlic, smoked paprika, garlic powder, dried thyme, chili flakes, sea salt flakes, black pepper, and tomato paste. Stir well and cook for 5 minutes, stirring frequently to prevent sticking and enhance aroma.
  5. Add Chickpeas and Broth: Pour in cooked chickpeas and low-sodium vegetable broth. Cover the pot and simmer for 10 minutes to meld flavors.
  6. Cook Gnocchi: Add the gnocchi to the soup and cook uncovered for about 2 minutes or until the gnocchi are tender and cooked through.
  7. Incorporate Cashew Cream: Stir in the prepared cashew cream and allow the soup to simmer gently for an additional 2 minutes to thicken and enrich the broth.
  8. Finish with Fresh Herbs and Spinach: Remove the soup from heat. Add chopped parsley, basil, baby spinach, and fresh lemon juice. Stir until the spinach just wilts. Taste and adjust salt and pepper as needed. Serve warm.

Notes

  • Soaking cashews softens them for easier blending, but a high-powered blender may eliminate this step.
  • Use low-sodium vegetable broth to better control salt levels in the soup.
  • For a spicier version, increase chili flakes according to taste.
  • This soup is best enjoyed fresh but can be refrigerated in an airtight container for up to 3 days.
  • Gnocchi can be substituted with other pasta types or omitted for a lighter version.
  • Ensure to season well at the end after adding cream and greens to balance flavors.

Keywords: dairy-free chickpea soup, vegan soup, cashew cream soup, vegetarian gnocchi soup, plant-based soup, healthy comfort food

Find it online: https://cookwithyana.com/marry-me-chickpea-soup-dairy-free-recipe/