For the spinach soup, defrost the frozen spinach with (soy) milk in a saucepan, adding more (soy) milk if necessary until the desired consistency is reached.
In the meantime, prepare curd cheese polenta gnocchi: Mix all ingredients and let rest for about 15 minutes. Form dumplings and place in boiling salted water, turn off and let stand for 10 minutes.
Remove, drain briefly and fry in oil on all sides. Season the soup with vegetable soup powder, grated nutmeg and chopped garlic.
Finally, puree the soup with a hand blender. Arrange in large, deep soup plates and put in the dumplings.
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