This Sweet Potato Kale Soup is warm and filled with healthy goodness! With creamy sweet potatoes and vibrant kale, it’s like a cozy hug in a bowl—perfect for any day!
Plus, it’s super easy to make. I love how I can just chop, throw everything in the pot, and sip away. It’s my go-to for chilly evenings, and it makes the kitchen smell heavenly!
Key Ingredients & Substitutions
Sweet Potatoes: They give the soup its creamy texture and natural sweetness. If you don’t have sweet potatoes, you can substitute regular potatoes or butternut squash for a similar effect.
Kale: Kale adds a nutritious punch. If it’s not available, spinach or Swiss chard can work perfectly as substitutes, but you should add them towards the end of cooking, as they require less cooking time.
Chickpeas: They contribute protein and heartiness. If you’re looking for a different protein source, you can use white beans, lentils, or even omit them for a lighter soup. Canned options are convenient, but cooked from dry beans is always a healthier option.
Vegetable Broth: Use low-sodium broth for more control over the saltiness. If you want to enhance the flavor, homemade broth is fantastic, but water can work in a pinch if you’re short on time.
How Do I Ensure the Perfectly Cooked Sweet Potatoes?
Cooking sweet potatoes to perfection is key to a creamy soup. Start by cutting them into uniform cubes—they should be about 1 inch to ensure even cooking.
- After adding them to the pot, allow the soup to reach a boil before reducing the heat to a simmer. This helps them cook thoroughly without falling apart.
- Cook until they’re fork-tender, which usually takes about 20 minutes—this lets their natural sweetness shine through without getting mushy.
Sweet Potato Kale Soup
Ingredients You’ll Need:
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 2 medium sweet potatoes, peeled and cubed
- 1 cup cooked or canned chickpeas, drained and rinsed
- 6 cups vegetable broth
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
- 4 cups chopped kale leaves (stems removed)
- Optional: 1 tablespoon lemon juice for brightness
How Much Time Will You Need?
This delicious soup takes about 10 minutes of prep time and 30 minutes of cooking time, making the whole process about 40 minutes from start to finish. In less than an hour, you can have a warm, nourishing meal ready!
Step-by-Step Instructions:
1. Sauté the Vegetables:
In a large pot, heat the olive oil over medium heat. Add the diced onion, carrot, and celery. Sauté for about 5-7 minutes until the vegetables soften and the onion turns translucent. Stir occasionally to prevent anything from sticking.
2. Add Garlic and Spices:
Add the minced garlic to the pot and cook for another minute until it’s fragrant. Then, stir in the ground turmeric, cumin, and smoked paprika, letting them cook for about a minute to bring out their flavors.
3. Combine Sweet Potatoes and Broth:
Next, toss in the cubed sweet potatoes, chickpeas, and pour in the vegetable broth. Increase the heat to bring everything to a boil. Once boiling, reduce the heat to a simmer, cover the pot, and let it cook for about 20 minutes or until the sweet potatoes are tender.
4. Season and Add Kale:
After the sweet potatoes are cooked, season the soup with salt and pepper to taste. Then, stir in the chopped kale and cook for another 5 minutes until the kale is wilted and tender.
5. Final Touch:
If you’d like some extra brightness, stir in the lemon juice at this stage. It adds a lovely zing to the soup!
6. Serve and Enjoy:
Let the soup cool for a minute before serving it hot in bowls. Enjoy this comforting, nutritious soup on its own, or with some crusty bread on the side!
This Sweet Potato Kale Soup is a delightful mix of flavors and textures—a perfect choice for a cozy dinner any night of the week! Enjoy every warm, delicious spoonful!
Can I Use Different Greens Instead of Kale?
Absolutely! If you can’t find kale, spinach or Swiss chard are great alternatives. Just remember to add them towards the end of cooking since they wilt quickly.
How Can I Store Leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. If you want to keep it longer, you can freeze the soup for up to 3 months—just let it cool completely before transferring to a freezer-safe container.
Is There a Substitute for Chickpeas?
Yes! You can use other beans, like white beans or kidney beans, for protein. If you prefer to skip the beans altogether, feel free to increase the amount of sweet potatoes for a heartier texture.
Can I Make This Soup Vegan?
This recipe is already vegan since it uses vegetable broth and no animal products. Feel free to swap in any other vegan-friendly ingredients you’re comfortable with!