Vegan Gnocchi Soup

zardyplants.com

Amy Bimm

2 tablespoons 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

¾ teaspoon dried thyme

½ teaspoon black pepper + more for serving

2 to 3 cloves garlic, minced

2 tablespoons all purpose flour (see note 2 to make gluten-free)

1 ½ cups or a 15-ounce can cooked chickpeas (see note 3 for substitutions)

4 to 5 cups vegan chicken broth, to taste (see note 4)

16 to 32 ounces gnocchi (see note 5)

½ cup or more (up to 1 cup) of vegan cream, to taste (see note 6 for options)

1 to 2 cups baby spinach, roughly chopped, optional

Directions at zardyplants.com

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