This hearty pot of soup is loaded with tender carrots, celery, and creamy white beans in a rich, savory broth built on garlic, thyme, and a hint of red pepper flakes. Pillowy potato gnocchi soak up all that flavor while ribbons of kale wilt in at the end for a fresh, earthy bite. The real star is the blended cashew cream, whisked in with nutritional yeast and a bright squeeze of lemon juice for a velvety, almost cheesy finish without a drop of dairy. It's the kind of cozy, one-pot dinner that feels indulgent but comes together with pantry staples and a simple simmer. A scatter of fresh parsley on top finishes it off nicely, and this one is a great option to add to your gluten free dinner rotation.
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Place the cashews in a blender and cover with the boiling water. Let soak for 10 minutes, then blend on high until completely smooth and creamy, about 1 minute. Set aside.
Heat the olive oil in a large pot or Dutch oven over medium heat until shimmering. Add the onion, carrots, and celery and cook, stirring occasionally, until the onion is softened and translucent and the carrots have begun to soften, about 7–8 minutes.
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