Start by dicing the yellow onion and carrot. Clean and slice the mushrooms, setting them aside for the next step.
In a large stockpot over medium-high heat, add a splash of water or vegetable broth. Sauté the onion and carrot for about 7 to 8 minutes. If you’re using a no-oil sauté method, keep the mixture moist by adding more broth as needed.
While the onion and carrot are cooking, mince the garlic. Once the onion has softened, add the sliced mushrooms, garlic, and Italian seasoning. Stir it all together and let it sauté for about 3 minutes.
Next, add the vegetable broth, broccoli florets, peas, and green beans to the pot. Raise the heat slightly to bring the mixture to a light boil. Once boiling, reduce the heat to a simmer, cover, and let it cook for about 10 minutes.
Meanwhile, prepare the cashew cream. In a small high-speed blender, combine the soaked cashews with the water, nutritional yeast, tamari, and white miso. Blend for about 20 seconds until smooth and creamy.
After the soup has simmered, add the cashew cream and gnocchi to the pot. Stir gently to combine, and allow it to heat for about 5 minutes.
Taste your soup and add salt and black pepper as needed. This is your chance to adjust the flavors to your liking.
Once everything is heated through, it’s time to serve! Ladle the Creamy Gnocchi Soup into bowls and, if desired, top with fresh parsley for an added pop of color and flavor.
