Root Vegetable Winter Soup with Smoked Paprika

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-22 · Updated 2026-04-22

A deeply savory soup featuring roasted root vegetables simmered with smoked paprika and fresh thyme, perfect for chilly evenings. This american-inspired soups ready in about 65 minutes pairs olive oil, large, diced onion, minced garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 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 tbsp olive oil
• 1 large, diced onion
• 3 cloves, minced garlic
• 2, peeled and diced carrot
• 2, peeled and diced parsnip
• 2, peeled and diced potato
• 1 tbsp smoked paprika
• 4 cups vegetable broth
• 1 tsp dried thyme
• 1 bay leaf
• 1 cup, chopped kale
• to taste salt
• to taste black pepper

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 large diced onion and cook for 5 minutes until softened and translucent.
2. Step 2: Add 3 minced garlic cloves, 2 diced carrots, 2 diced parsnips, and 2 diced potatoes. Cook for 5 minutes, stirring occasionally, until vegetables begin to soften.
3. Step 3: Stir in 1 tbsp smoked paprika and cook for 1 minute until fragrant, then add 4 cups vegetable broth, 1 tsp dried thyme, 1 bay leaf, and salt and black pepper to taste. Bring to a simmer and cook for 30 minutes until vegetables are very tender.
4. Step 4: Discard the bay leaf. Stir in 1 cup chopped kale and cook for 5 minutes until kale is wilted and tender.