Name: Vegan Gnocchi Soup
Prep time: 7 min
Cook time: 17 min
Total time: 25 min
Yield: 12 servings
Ingredients: 2 tbsp vegan butter (or oil, see note 1 to make oil-free); 1 small yellow onion (finely diced); 1 large rib celery ((or 2 small ribs), finely chopped); 2 large carrots (thinly sliced); 0.75 tsp dried thyme; 0.5 tsp black pepper (+ more for serving); 3 null garlic cloves (minced); 2 tbsp all purpose flour (see note 2 to make gluten-free); 1.5 cup cooked chickpeas ((or 15-ounce can), drained and rinsed); 5 cup vegetable broth (to taste); 32 ounces gnocchi; 0.5 cup vegan cream (up to 1 cup, to taste); 2 cup baby spinach (roughly chopped, optional); null null fresh parsley (chopped); null null vegan parmesan (grated)

Instructions

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1

Melt the vegan butter (2 tbsp) in a large nonstick pot over medium-high heat. If oil-free, use [vegetable broth] or [water] a tablespoon at a time to sauté veggies, stirring constantly.
2

Add the yellow onion (1 small), rib celery (1 large), and carrots (2 large) to the pot. Stir frequently for 3 minutes until softened.
3

Stir in dried thyme (0.75 tsp), black pepper (0.5 tsp), and cloves (3 garlic). Cook for 30 seconds, stirring constantly.
4

Sprinkle in all purpose flour (2 tbsp) and stir constantly for 30 seconds.
5

Add the cooked chickpeas (1.5 cups) and slowly stir in the vegetable broth (5 cups).
6

Bring the soup to a boil, then carefully add the gnocchi (32 ounces). Stir well.
7

Return the soup to a boil, then lower heat to medium-low and simmer for 8 minutes, stirring occasionally.
8

Add vegan cream (1 cup) and baby spinach (2 cups). Cook for 1-2 minutes until the [baby spinach] is wilted.
9

Season with additional [salt] and [black pepper] if needed. Garnish with [chopped fresh parsley] or [grated vegan parmesan]. Serve immediately.
10

Refrigerate leftover soup in an airtight container or freeze for up to 90 days. The soup thickens upon cooling and can be thinned with hot [vegetable broth] or [water] when reheating.