Root Vegetable and Kale Soup

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A deeply comforting soup featuring earthy root vegetables and tender kale, simmered to perfection for a nourishing meal. This american-inspired soups ready in about 40 minutes pairs olive oil, large, diced yellow onion, medium, peeled and diced carrots for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 150 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.

Prep: 15 min Cook: 25 min Serves 4 American cuisine 150 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 large diced yellow onion and cook for 5 minutes until translucent and fragrant.
  2. Step 2: Stir in 2 diced carrots, 2 diced celery stalks, and 1 diced potato. Cook for 3 minutes, stirring frequently.
  3. Step 3: Pour in 4 cups vegetable broth, add 1 tsp dried thyme, and bring to a gentle simmer. Cover and cook for 20 minutes until vegetables are tender.
  4. Step 4: Stir in 1 cup chopped kale and cook for 5 minutes until wilted. Season with salt and black pepper to taste.

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Frequently asked questions

How long does Root Vegetable and Kale Soup take to make?

Total time is about 40 minutes (15 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Root Vegetable and Kale Soup?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep olive oil from drying out.

Can I substitute ingredients in Root Vegetable and Kale Soup?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Root Vegetable and Kale Soup for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Root Vegetable and Kale Soup?

American soups like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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