Houseplant Herb Garden Vegetable Soup

By AislePrompt Editorial · Published 2026-04-02 · Updated 2026-04-02

A soothing soup infused with fresh herbs from City Floral's garden, featuring seasonal vegetables and a creamy finish. This American soup recipe, ready in about 60 minutes, pairs Carrots, Celery stalks, and Yellow onion for a weeknight-friendly dinner. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Build a week of meals around this recipe" 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.

Ingredients

• 2 medium Carrots
• 2 Celery stalks
• 1 medium Yellow onion
• 3 Garlic cloves
• 1/4 cup Fresh thyme sprigs
• 2 tbsp Fresh rosemary
• 2 medium Potatoes
• 4 cups Vegetable broth
• 1/2 cup Heavy cream
• 2 cups Kale

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Instructions

1. Step 1: Dice 2 medium carrots, 2 celery stalks, 1 medium yellow onion, and 3 garlic cloves into 1/4-inch pieces. Sauté in a large pot over medium heat with 2 tbsp olive oil until onions are translucent and vegetables begin to soften, about 8 minutes.
2. Step 2: Add 1/4 cup fresh thyme leaves, 2 tbsp fresh rosemary, and 2 medium diced potatoes. Stir for 1 minute until fragrant.
3. Step 3: Pour in 4 cups vegetable broth and bring to a gentle simmer. Cover and cook 20 minutes until potatoes are fork-tender.
4. Step 4: Remove pot from heat. Use an immersion blender to puree soup until smooth, or transfer in batches to a regular blender. Return to pot.
5. Step 5: Stir in 1/2 cup heavy cream and 2 cups chopped kale. Simmer uncovered for 5 minutes until kale is tender and soup is heated through.