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Warming Kale + Root Vegetable Soup

Serves 4


  • 3 Tbsp olive or avocado oil

  • 12 cups low-sodium vegetable or chicken broth

  • 1 15-oz can white beans

  • 1 cup white onion, diced

  • 4 cloves garlic, minced

  • 4 large carrots, peeled

  • 4 small potatoes, peeled optional

  • 4 celery stalks, chopped

  • 2 cups tightly packed kale, chopped and stems removed

  • 1/3 cup parsley, chopped

  • 2 dried bay leaves

  • 1/2 - 1 teaspoon ground ginger

  • pinch of red pepper flakes

  • pinch of paprika

  • salt

  • pepper


  1. Peel and chop the carrots, potatoes, celery, and kale. Drain and rinse the beans.

  2. Place a large pot over medium-high heat. Once warm add the oil.

  3. Add the onion and sauté for about 2 minutes, then add the garlic. Sauté for about 1 more minute until the onion and garlic are tender.

  4. Add the celery, carrots, potato and sauté over medium-high heat for about 7-9 minutes.

  5. Add the broth, white beans, kale, parsley, bay leaves, red pepper flakes, paprika, salt and pepper, to taste.

  6. Cover the pot and place on low-heat for 45-60 minutes until the vegetables are tender.

  7. The longer the soup simmers, the more flavorful it will be. Serve hot.

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