Bone Broth-Based Vegetable Soup

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A nutrient-dense, electrolyte-rich soup to combat dizziness and support energy levels during Whole30 resets. This Whole30 recipe, ready in about 23 minutes, pairs bone broth, carrots, kale for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 calories and feeds 1, so it slots cleanly into a Whole30 week and pairs well with roasted sweet potato or a simple olive-oil salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 8 min Cook: 15 min Serves 1 Comfort Food cuisine 180 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

The stock pot we’d simmer this in → Best Stock Pots for 2026: Top Picks + Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Cookware & pots → Shop all kitchen tools →

Instructions

  1. Step 1: Dice 1/2 cup carrots and 1 stalk celery into 1/4-inch pieces. Thinly slice 2 oz kale, removing tough stems.
  2. Step 2: Heat 1 tsp water in a small pot over medium heat. Add carrots and celery, then cover and cook for 5 minutes until slightly tender.
  3. Step 3: Stir in 2 cups bone broth, 1/2 tbsp minced ginger, and 1/4 tsp sea salt. Bring to a gentle simmer and cook for 8 minutes until vegetables are fork-tender.
  4. Step 4: Add kale and cook for 2 more minutes until wilted but still vibrant green. Remove from heat and serve hot.

Related recipes