Heat 2 tablespoons of extra virgin olive oil in a large pot over medium-low heat. Once shimmering, add 1 diced yellow onion and sauté until it becomes translucent, about 3 minutes.

Stir in 3 minced garlic cloves, 1 chopped celery stalk, and 2 chopped carrots. Cook for an additional 3 minutes until the vegetables soften slightly.

Add 2 diced Yukon Gold potatoes, 1 teaspoon each of dried thyme, poultry seasoning, garlic powder, parsley, plus salt and pepper to taste. Sprinkle in 1 bay leaf and 2 tablespoons of all-purpose flour, stirring to coat the vegetables.

Pour in 4 cups of vegetable broth and bring the mixture to a gentle simmer. Cook uncovered for 20-25 minutes, or until the potatoes are tender.

Once the potatoes are tender, stir in 1 cup of oat milk and 1 cup of vegan chick’n strips or white beans. Let simmer for an additional 10 minutes.

While the soup simmers, prepare the potato gnocchi according to package instructions, usually boiling them for about 2-3 minutes until they float.

In the last 3-5 minutes of cooking, add the cooked gnocchi to the soup along with a handful of fresh spinach if desired.

Taste the soup and adjust seasoning with more salt or pepper if needed, then serve warm.