Step 1

Heat 1 tablespoon of oil in a stock pot over medium heat. Add the soyrizo and cook down for about 5 minutes, stirring frequently. You want it to start to crisp up.

Step 2

Remove half of the soyrizo (for serving) and add the remaining oil to the stock pot. Add the onion, bell peppers, jalapeño, garlic & dry seasonings and cook down for 5 minutes - stirring every minute or so.

Step 3

Add the corn starch to a small bowl with 2 tablespoons of water and whisk to combine. Set aside.

Step 4

To the pot, add the broth, salsa verde, milk & corn starch slurry. Mix until combined and bring to a boil. Partially cover, lower the heat and simmer for 10 minutes.

Step 5

Remove the lid and add the gnocchi. Cook for 2-3 minutes, or until the gnocchi float to the top. Add the lime juice & 1/2 of the cilantro. Taste and adjust the seasonings as needed.

Step 6

To serve, ladle the soup into bowls and top with non-dairy yogurt and more cilantro. Serve with lime wedges on the side & enjoy.