Creamy Gnocchi Soup (Vegan!)

Ingredients

• 1 yellow onion
• 1 medium carrot
• 8 oz. mushrooms
• 4 cloves garlic
• 4 cups vegetable broth
• 2 cups broccoli florets
• 1 cup sweet peas (I use frozen)
• 1 cup cut green beans (I use frozen)
• 16 oz. potato gnocchi*
• 1/2 tsp. Italian seasoning
• 3/4 cup raw cashews (soaked**)
• 1 cup water
• 2 Tbsp. nutritional yeast
• 1 Tbsp. tamari
• 2 tsp. white miso

Instructions

1. 1

   Dice the onion and carrot. Clean and slice the mushrooms. Set aside.

2. 2

   In a large stockpot over medium-high heat, sauté the onion and carrot for 7-8 minutes. (I use about 3 Tbsp. water/broth for no-oil sauté method, adding more as needed.)

3. 3

   Meanwhile, mince the garlic.

4. 4

   When onion has softened, add the sliced mushrooms, garlic, and Italian seasoning. Stir and sauté for 3 minutes.

5. 5

   Then add the vegetable broth, broccoli, peas, and green beans. Bring to a light boil. Then reduce heat, cover, and simmer for 10 minutes.

6. 6

   Meanwhile, make the cashew cream: Add all cream ingredients to a small high-speed blender. (I use a NutriBullet.) Blend for about 20 seconds until smooth and combined.

7. 7

   Add the cashew cream and gnocchi to the soup. Heat for about 5 minutes, stirring occasionally, until the gnocchi is warmed through.

8. 8

   Add salt and black pepper to taste if needed. Serve topped with fresh parsley (optional).