In an extra large pot, melt a tablespoon of Earth Balance (or margarine or butter) over medium-high heat. Add the onion and garlic and cook 2-3 minutes until softened. Add the carrots, celery, and veggie broth. Cover the pot and bring to a boil. Reduce heat and allow to simmer for 8-10 minutes.

Remove the lid from the pot, then bring soup to a boil once again. Add the gnocchi to the boiling water. Cook 3-5 minutes, or until the gnocchi is softened. Reduce the heat once again. In a small bowl, melt the remaining 2 tablespoons of Earth Balance. Whisk in the flour and water. Slowly pour the flour mixture into the soup, stirring it quickly to mix the flour throughout the soup. Toss in the dill, Italian seasoning, and add enough garlic salt and pepper to taste.

Turn the heat up once more, stir until the soup is thickened. Toss in the frozen corn, green beans, and peas. Cook for 1-2 minutes or until the frozen veggies are thawed.