3 large leeks
2 tablespoons oil
3 large ribs celery, chopped (include leafy tops, as they have tons of flavor)
2 bay leaves
salt and pepper, to taste
2 cups vegetable broth
1 (12 ounce) package vegan chicken strips, cut into chunks
1 cup nondairy milk (I use soy)
1 (17 1/2 ounce) package vegan gnocchi
1. To prepare leeks, cut tough green tops off ends and discard. Slice leeks down the middle and into half-moon pieces. Rinse half-moon pieces well, as leeks are full of sand.
2. In a large soup pot or dutch oven, add oil and cook celery and leeks for about 7 minutes. Add bay leaves, salt, and pepper. Add vegetable broth and cook for 15 minutes on medium heat.
3. Add sliced "chicken" strips and cook for 10 more minutes. Remove bay leaves, and add milk to soup pot. Cook on medium heat until the soup comes to a boil, about 10 to 15 minutes.
4. Turn heat off but don't remove from the stove. Stir in gnocchi, cover pot, and let sit for about 10 minutes until gnocchi is cooked. Serve and enjoy.
You can freeze this for up to a month, thaw it in the fridge, reheat, and serve!
Source of recipe: Inspired from a Rachael Ray magazine.