Why You’ll Love This Recipe
This soup is the perfect blend of sweet, savory, and earthy flavors, thanks to the creamy sweet potatoes and robust kale. It’s naturally vegan, gluten-free, and made with simple ingredients, yet it delivers deep flavor and satisfying texture. Plus, it’s a one-pot recipe that comes together quickly — ideal for weeknights or meal prep. It’s nourishing, comforting, and incredibly versatile.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Sweet potatoes
- Kale (curly or lacinato)
- Onion
- Garlic
- Olive oil
- Vegetable broth
- Carrots
- Celery
- Thyme (fresh or dried)
- Bay leaf
- Paprika (optional)
- Salt
- Black pepper
- Lemon juice (optional, for brightness)
Directions
- In a large soup pot, heat olive oil over medium heat. Add chopped onion and sauté for 4–5 minutes until translucent.
- Add garlic, carrots, and celery. Cook for another 4–5 minutes, stirring occasionally.
- Stir in sweet potatoes, thyme, bay leaf, paprika (if using), salt, and pepper.
- Pour in vegetable broth and bring to a boil.
- Reduce heat and simmer for 20–25 minutes, or until the sweet potatoes are fork-tender.
- Add chopped kale and simmer for an additional 5 minutes until wilted and tender.
- Stir in lemon juice, if using, and adjust seasoning to taste.
- Serve hot, optionally garnished with fresh herbs or a sprinkle of nutritional yeast.
Servings and timing
This recipe serves 4–6 people.
- Prep time: 10 minutes
- Cook time: 30 minutes
- Total time: 40 minutes
Variations
- Protein Boost: Add cooked lentils, white beans, or chickpeas for extra protein and fiber.
- Spicy Kick: Add red pepper flakes or a dash of hot sauce.
- Creamy Option: Stir in coconut milk or cashew cream for a silky texture.
- Grain Add-in: Add cooked quinoa, barley, or brown rice for a heartier version.
- Herb Twist: Try rosemary or sage in place of thyme for a different flavor.
- Root Veg Mix: Swap some sweet potatoes for butternut squash or parsnips.
Storage/Reheating
Store Sweet Potato Kale Soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop over medium heat or in the microwave until hot. This soup also freezes well — cool completely before transferring to freezer-safe containers. Freeze for up to 3 months, and thaw in the refrigerator overnight before reheating.
FAQs
Can I use spinach instead of kale?
Yes, spinach is a great alternative. Add it at the very end since it wilts quickly.
Should I peel the sweet potatoes?
Yes, peeling helps give the soup a smoother texture, but you can leave the skins on for added fiber if preferred.
Can I use canned vegetables?
Fresh is best for texture and flavor, but canned beans or corn can be stirred in as add-ins.
How do I make this soup creamy?
Blend part of the soup, or stir in a bit of coconut milk, cream, or plant-based milk.
Is this soup vegan?
Yes, as written, the soup is fully vegan and dairy-free.
Can I make it in a slow cooker?
Yes. Add all ingredients except kale and cook on low for 6–7 hours. Stir in kale during the last 30 minutes.
Does this soup freeze well?
Absolutely. Just let it cool completely before freezing. It holds up well in the freezer for up to 3 months.
Can I add meat to this soup?
Yes, cooked sausage or shredded chicken can be added for a heartier version.
What’s the best type of kale to use?
Lacinato (dinosaur) kale is more tender, while curly kale is heartier and holds up well in soups.
What should I serve with this soup?
Crusty bread, a green salad, or a grain bowl all pair wonderfully with this soup.
Conclusion
Sweet Potato Kale Soup is a wholesome, flavorful, and soul-warming meal that’s as easy to prepare as it is to enjoy. With its nourishing ingredients, vibrant colors, and delicious taste, it’s a perfect go-to recipe for clean eating and comfort all in one. Whether you’re cooking for the week or warming up on a cool night, this soup delivers both nutrition and satisfaction in every bowl.
PrintSweet Potato Kale Soup
Sweet Potato Kale Soup is a vibrant, nutrient-packed, and comforting one-pot meal featuring tender sweet potatoes, hearty kale, and aromatic herbs in a flavorful broth. It’s vegan, gluten-free, and perfect for cozy nights or healthy meal prep.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4–6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegan
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 carrots, sliced
- 2 celery stalks, sliced
- 2 medium sweet potatoes, peeled and diced
- 1 teaspoon dried thyme (or 1 tablespoon fresh)
- 1 bay leaf
- 1/2 teaspoon paprika (optional)
- 6 cups vegetable broth
- 4 cups chopped kale (curly or lacinato)
- 1 tablespoon lemon juice (optional)
- Salt, to taste
- Black pepper, to taste
Instructions
- Heat olive oil in a large soup pot over medium heat. Add chopped onion and sauté for 4–5 minutes until translucent.
- Add garlic, carrots, and celery. Cook for another 4–5 minutes, stirring occasionally.
- Stir in diced sweet potatoes, thyme, bay leaf, paprika (if using), salt, and pepper.
- Pour in vegetable broth and bring to a boil.
- Reduce heat and simmer for 20–25 minutes, or until sweet potatoes are fork-tender.
- Add chopped kale and simmer for 5 more minutes, until wilted and tender.
- Stir in lemon juice, if using. Adjust seasoning to taste.
- Serve hot, garnished with fresh herbs or a sprinkle of nutritional yeast, if desired.
Notes
- Add lentils, white beans, or chickpeas for extra protein and fiber.
- To make it creamy, stir in coconut milk or cashew cream.
- Add a pinch of red pepper flakes for a spicy kick.
- Use spinach instead of kale if preferred, adding it at the end to wilt.
- Freezes well for up to 3 months — cool completely before freezing.
Nutrition
- Serving Size: 1 bowl
- Calories: 180
- Sugar: 6g
- Sodium: 650mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 4g
- Cholesterol: 0mg
