Johnson's Garden Vegetable Soup with Miso

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-06 · Updated 2026-04-06

A vibrant, umami-rich soup featuring seasonal vegetables simmered with white miso for a depth of flavor that transforms simple ingredients into a nourishing bowl. This soups (vegan option) ready in about 45 minutes pairs medium carrots, celery stalks, diced onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 140 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 "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.

Ingredients

• 2 medium carrots
• 2 celery stalks
• 1/2 cup diced onion
• 2 cloves minced garlic
• 1 cup diced zucchini
• 2 cups chopped kale
• 4 cups vegetable broth
• 2 tbsp white miso paste
• 1 tbsp olive oil
• 1 tsp lemon juice
• 1 tbsp fresh dill

Instructions

1. Step 1: Heat 1 tbsp olive oil in a large pot over medium heat. Add 1/2 cup diced onion and cook for 3-4 minutes until translucent, then stir in 2 minced garlic cloves and cook for 1 minute until fragrant.
2. Step 2: Add 2 medium diced carrots, 2 diced celery stalks, and 1 cup diced zucchini to the pot. Sauté for 5 minutes until slightly softened, then pour in 4 cups vegetable broth and bring to a gentle simmer.
3. Step 3: Reduce heat to low, add 2 cups chopped kale, and stir in 2 tbsp white miso paste until dissolved. Simmer uncovered for 15 minutes until vegetables are tender. Stir in 1 tsp lemon juice and 1 tbsp fresh dill just before serving.