Word Feast: Layered Vegetable Soup

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-05 · Updated 2026-04-05

A comforting, herb-infused soup where each layer of vegetables represents the depth of divine wisdom, served with a fresh parsley garnish. This mediterranean-inspired soups ready in about 35 minutes pairs olive oil, large, diced onion, peeled and diced carrots 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
• 2, peeled and diced carrots
• 2 stalks, diced celery
• 3 cloves, minced garlic
• 1 (14.5 oz) can diced tomatoes
• 4 cups vegetable broth
• 1 cup, chopped kale
• 1/2 cup, cooked quinoa
• 1 tsp dried thyme
• 1/2 tsp dried oregano
• 1/2 tsp salt
• 2 tbsp, chopped fresh parsley

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 large diced onion, 2 diced carrots, and 2 diced celery stalks, cooking for 5 minutes until softened.
2. Step 2: Add 3 minced garlic cloves and cook for 1 minute until fragrant, stirring constantly.
3. Step 3: Stir in 1 can diced tomatoes (with juices), 4 cups vegetable broth, 1 tsp dried thyme, 1/2 tsp dried oregano, and 1/2 tsp salt. Bring to a simmer and cook for 10 minutes.
4. Step 4: Add 1 cup chopped kale and cook for 3 minutes until wilted and bright green.
5. Step 5: Gently stir in 1/2 cup cooked quinoa and cook for 2 minutes until heated through.
6. Step 6: Season with additional pepper to taste. Garnish with 2 tbsp chopped fresh parsley before serving.