1 1/4 cups finely chopped onion
1 cup small diced carrot
1 cup small diced celery
3 cloves garlic, minced
4 cups chicken-style vegan broth or vegetable broth
1/2 teaspoon dried rosemary
1/2 tsp dried thyme or fresh
1/8 teaspoon nutmeg
2 tablespoons soy sauce, or more if desired
Freshly ground black pepper
1 pound potato gnocchi
1/4 cup nutritional yeast
1 tablespoon dulse powder
6 tablespoons flour
2 1/2 cups water
1 1/2 cup cashews
2 cups packed fresh spinach, roughly chopped
Over medium-high heat, water sauté onion, carrot, and celery for about 6 minutes, add garlic and sauté 1- 2 minutes longer. Pour in broth, add rosemary, thyme, nutmeg and season with soy sauce and pepper to taste. Bring soup to a boil, reduce heat to medium-low, cover and cook about 15-20 minutes.
Add gnocchi to broth mixture, cover and simmer for recommend time directed on package, about 5 minutes. While the gnocchi is cooking in the broth, in a high powered blender, add nutritional yeast, dulse, flour, water, and cashews and blend until smooth and creamy. Slowly add a thin stream of the hot broth to the cashew cream in the blender and mix slowly to temper the cream–this keeps the cream from separating. Once the cream is tempered, slowly add it to the broth and gnocchi while stirring. Add the spinach and cook on low until heated through, a few minutes, stirring occasionally. Do not allow to boil. Serve immediately. Makes about 6 servings.
★★★★★ 5 out of 5 stars—Best ever!
Talk about an amazing one pot meal. This is a Nutritarian variation of the Olive Garden’s Creamy Chicken Gnocchi Soup. If you’ve had the original, you know it rocks. This one, minus the chicken, butter, heavy cream, and oil, will equally rock—vegan style, without the crap!