This cozy, veggie-packed soup builds its flavor from a slow saute of carrots, celery, and scallion greens, brightened with dried thyme and rosemary before everything simmers together in a well-seasoned broth. Pillowy gnocchi cook right in the pot until tender and pick up all that herby, savory depth, while a big handful of fresh baby spinach wilts in at the end for color and a fresh, earthy note. A finishing splash of lemon juice keeps the whole bowl bright instead of heavy, cutting through the richness in every spoonful. It's the kind of soup that feels indulgent and comforting but still comes together in one pot with minimal fuss. This one is a genuinely solid pick for a vegan dinner rotation, especially on a chilly night when you want something warm, creamy-tasting, and satisfying. Serve it with crusty bread and you've got a complete meal that doesn't feel like it's missing a thing.
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Heat the garlic-infused oil in a large pot or Dutch oven over medium heat until shimmering. Add the carrots and celery and cook, stirring occasionally, until the carrots are beginning to soften and the celery is translucent, about 6–7 minutes.
Add the scallion greens, dried thyme, dried rosemary, salt, and pepper. Stir and cook until the scallions are softened and fragrant, about 1–2 minutes.
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