Vegan Spinach Artichoke Gnocchi Soup

First, prep the veggies by dicing the onion and mincing the garlic.
Add the butter to a large saucepan or dutch oven and melt over medium heat. Once the butter is hot and bubbling, add the diced onion and minced garlic. Stir and cook for 2-3 minutes.
Strain and rinse the canned artichokes. Then, add them to the pot along with salt & pepper to taste. I like to start off with ½ teaspoon salt & ¼ teaspoon pepper and add more if needed once the soup is finished. Stir and cook everything together for another 3 minutes.
Next, add in the full-fat coconut milk, vegetable broth, and nutritional yeast. Stir and bring the soup to a simmer.
Once simmering, add the gnocchi and lemon juice. Continue cooking at a simmer for about 3 minutes or until the gnocchi is soft, chewy, and cooked throgh.
Turn off the heat and add in the spinach. Stir the spinach into the soup until it begins to wilt, then remove the pot of soup from the heat. If desired, season with additional salt & pepper at this time.
Serve the soup warm with a garnish of freshly cracked pepper on top. Enjoy!