Begin by prepping your vegetables. Dice one white onion, shred two medium carrots, mince three cloves of garlic, and roughly chop baby spinach.

In a large pot, heat 2 tablespoons of vegan butter over medium heat until melted. Add the diced onion and sauté for about 3 minutes.

Add the shredded carrots and minced garlic, cooking for an additional 2 minutes until fragrant.

Reduce heat to low, sprinkle in 2 tablespoons of flour, stirring to coat vegetables for about 1 minute.

In a separate bowl, whisk 1 cup of plant milk with 1 tablespoon of cornstarch until smooth, then pour into the pot, followed by 4 cups of vegetable broth and seasonings.

Stir constantly for about 10 minutes, allowing the soup to thicken.

Add in 2 cups of potato gnocchi to the pot, cooking for 5-10 minutes until they float to the top and are tender.

Remove from heat and fold in the chopped baby spinach, allowing it to wilt before serving.