Vegan Chik’n Soup with Greens & Sweet Potato Gnocchi

Warm up on those breezy, cool spring days with this hearty & satisfying vegan chik’n soup loaded with greens and sweet potato gnocchi.




  1. Place the dried mushrooms in a small bowl and pour the 1 cup of boiling water over them. Stir and let them soak while you prepare the soup.
  2. In a large pot, sauté the onions, carrots and celery in a splash of water or vegetable broth for 5-6 minutes. Stir in the garlic, nutritional yeast, thyme, black pepper and bay leaf. Add more water or broth to prevent the veggies from sticking, and cook for another minute or so.
  3. Meanwhile, drain the dried mushrooms, reserving the soaking liquid, and roughly chop them. Set aside.
  4. Add the 5 cups broth to the pot and bring to a boil. Stir in the Better Than Bouillon (or liquid aminos), the beans, and the chopped mushrooms. Turn down the heat and simmer for 30 minutes, or until veggies are very tender. Stir in the greens and gnocchi and cook until the greens are tender. Taste and adjust seasonings. Discard the bay leaf and divide soup among four big bowls.