Ingredients

⅓ cup cashews

¾ cup dairy-free milk (I use soy)

¼ cup nutritional yeast

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

3 cups chickpeas (cooked)

5 cups low-sodium vegetable broth

9 oz gnocchi

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

Step 1: Soak the cashews in boiling water for 20 minutes (skip if using a high-speed blender). In a small blender, combine soaked cashews, dairy-free milk, and nutritional yeast. Blend until smooth and set aside.

Step 2: Heat olive oil in a large pot over medium heat. Add diced onions and cook for 5 minutes, stirring occasionally, until softened.

Step 3: Add diced carrots, red bell pepper, and sliced sun-dried tomatoes. Cook for another 10 minutes, stirring occasionally.

Step 4: Stir in minced garlic, smoked paprika, garlic powder, dried thyme, chili flakes, salt, pepper, and tomato paste. Cook for 5 minutes, stirring often to combine flavors.

Step 5: Add cooked chickpeas and vegetable broth. Cover the pot and simmer for 10 minutes.

Step 6: Add gnocchi to the soup and cook for 2 minutes or until tender.

Step 7: Stir in the prepared cashew cream and let the soup simmer for another 2 minutes.

Step 8: Turn off the heat. Add chopped parsley, basil, baby spinach, and fresh lemon juice. Stir gently until the spinach wilts. Adjust salt and pepper to taste. Serve warm.

Tips & Variations

Use a high-speed blender to skip soaking cashews and save time.

If you prefer a thinner soup, add more vegetable broth until the desired consistency is reached.

Swap gnocchi for pasta or rice if you want a different texture.

For extra heat, increase chili flakes or add a dash of hot sauce before serving.

Try substituting fresh spinach with kale or swiss chard for a heartier texture.

FAQs

Can I use canned chickpeas instead of cooked?

Yes, canned chickpeas work well. Just rinse and drain them before adding to the soup.

Is this soup suitable for gluten-free diets?

The soup itself is gluten-free, but check the gnocchi package ingredients as some may contain gluten. Use gluten-free gnocchi or substitute with gluten-free pasta to keep the dish suitable for gluten-free diets.