This sweet potato kale soup is a warm hug in a bowl! It’s packed with creamy sweet potatoes and healthy kale, making it super cozy and good for you.
The best part? It’s a breeze to make—just chop, simmer, and blend! I love topping mine with a sprinkle of seeds or a dollop of yogurt for extra yum. Give it a try!
Key Ingredients & Substitutions
Olive Oil: A staple for cooking, olive oil adds a nice flavor. If you need a substitute, vegetable oil or avocado oil work well. I like using extra virgin for a richer taste.
Sweet Potatoes: They give this soup its sweetness and heartiness. If you can’t find them, butternut squash is a great alternative. Both add a lovely creaminess to the soup.
Kale: This leafy green packs a nutritional punch! If kale isn’t your favorite, spinach or Swiss chard can easily replace it. Just remember that spinach will wilt down more, so you might want to add it later in the cooking process.
Sausage: I love adding sliced sausage for extra flavor. For a vegetarian option, try a plant-based sausage or even chickpeas for protein without the meat.
What’s the Best Way to Cook Kale for Soup?
Cooking kale properly can enhance its texture and flavor. Here’s how to do it right:
- Start by removing the tough stems, as they can be bitter. Tear or chop the leaves into bite-sized pieces.
- Add the kale to the soup toward the end of cooking. This way, it will wilt without losing its vibrant green color.
- Cook just long enough—about 5 minutes is usually perfect—until it’s tender but still bright and fresh.
This technique helps keep the nutrients intact and makes your soup look inviting! Don’t be shy to add some seasoning right before you finish cooking for that extra pop of flavor.
How to Make Sweet Potato Kale Soup
Ingredients You’ll Need:
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 4 cups vegetable broth
- 2 medium sweet potatoes, peeled and diced into cubes
- 1 bunch kale, stems removed and leaves chopped
- 1 cup sliced sausage (optional; use vegetarian sausage for a vegetarian version)
- Salt and black pepper, to taste
Time Estimate:
This delicious sweet potato kale soup takes about 10 minutes to prep and around 30 minutes to cook—totaling about 40 minutes from start to finish! It’s quick enough for a weeknight dinner yet hearty enough to impress.
Step-by-Step Instructions:
1. Prepare the Base:
In a large pot, heat 1 tablespoon of olive oil over medium heat. Once hot, add the diced onion and sauté for about 5 minutes, or until the onion becomes soft and translucent. This will create a lovely base for your soup!
2. Add Flavor:
Next, stir in 2 cloves of minced garlic, 1 teaspoon of ground cumin, and 1/2 teaspoon of smoked paprika. Cook this mixture for an additional minute until the garlic is fragrant. The spices will enhance the dish’s flavor and warmth.
3. Cook the Sweet Potatoes:
Pour in 4 cups of vegetable broth and add the diced sweet potatoes. Bring everything to a gentle boil, then reduce the heat and let it simmer. Cook for about 15-20 minutes, or until the sweet potatoes are tender.
4. Cook the Sausage:
While the soup is simmering, if you are using sausage, take a separate pan and cook 1 cup of sliced sausage over medium heat, allowing it to brown for a few minutes. Once done, remove it from the heat and set it aside.
5. Add the Kale:
Once the sweet potatoes are tender, toss in the chopped kale. Stir and allow it to cook for another 5 minutes. The kale should become wilted but still vibrant in color, adding nutrition and beautiful greens to your soup.
6. Finish Up:
Finally, stir in the cooked sausage (if using) and season your soup with salt and black pepper to taste. Mix it all together until well combined.
7. Serve and Enjoy:
Serve your soup hot, and feel free to drizzle a little olive oil on top or sprinkle some grated cheese or seeds for an added touch. Enjoy the comforting warmth and flavors of your sweet potato kale soup!
This soup is nutritious, simple to make, and absolutely delightful. Perfect for cozy nights in!
Can I Use Different Greens in This Soup?
Absolutely! While kale adds a great texture and flavor, you can easily substitute it with spinach or Swiss chard. Just remember to add spinach later in the cooking process since it wilts down more quickly than kale.
How Do I Store Leftover Soup?
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it on the stove over medium heat or in the microwave, stirring occasionally to ensure even heating.
Can I Make This Soup Vegan?
Yes! To make the soup vegan, simply omit the sausage or use a plant-based sausage. Ensure that your vegetable broth is also free from animal products, and you’re all set!
How Can I Make the Soup Creamier?
If you prefer a creamier texture, you can blend a portion of the soup after the sweet potatoes are tender. Use an immersion blender directly in the pot or transfer it to a blender—just be cautious with hot liquids. Adding a splash of coconut milk or cashew cream right before serving also enhances creaminess without dairy!
