How to Make Creamy Sweet Potato and Kale Soup

Simple Summary

This hearty Sweet Potato and Kale Soup is a nutritious and comforting blend of creamy sweet potatoes and vibrant kale, perfect for chilly days or when you need a nourishing meal.

Recipe Details

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Servings: 6
• Difficulty: Beginner

Ingredients

• 2 large sweet potatoes (about 1.5 lbs), peeled and cubed
• 1 bunch kale, stems removed and leaves chopped
• 1 large onion, diced
• 3 cloves garlic, minced
• 4 cups vegetable broth
• 1 can (14 oz) coconut milk
• 2 tbsp olive oil
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/4 tsp red pepper flakes (optional)
• Salt and black pepper to taste
• 2 tbsp lemon juice
• 1/4 cup chopped fresh cilantro (for garnish)

Instructions

1. Heat olive oil in a large pot over medium heat. Add diced onion and cook for 5 minutes until softened.

2. Add minced garlic, cumin, smoked paprika, and red pepper flakes (if using). Sauté for 1 minute until fragrant.

3. Add cubed sweet potatoes to the pot and stir to coat with the spices. Cook for 2-3 minutes.

4. Pour in the vegetable broth and bring to a boil. Reduce heat and simmer for 15 minutes or until sweet potatoes are tender.

5. Use an immersion blender to partially puree the soup, leaving some chunks for texture. Alternatively, transfer half the soup to a blender, puree, and return to the pot.

6. Stir in the coconut milk and chopped kale. Simmer for an additional 5 minutes until kale is wilted but still bright green.

7. Add lemon juice, salt, and pepper to taste. Adjust seasoning if needed.

8. Serve hot, garnished with fresh cilantro.

Chef's Notes

• For a thicker soup, add less broth or simmer longer to reduce.
• To make it spicier, increase the amount of red pepper flakes or add a diced jalapeño with the onions.
• This soup can be stored in an airtight container in the refrigerator for up to 5 days or frozen for up to 3 months.
• For a protein boost, add cooked chickpeas or shredded chicken.
• Use an immersion blender for easier cleanup and to control the soup's texture.

Nutritional Info

Per serving (approximate): 250 calories, 15g fat (10g saturated), 28g carbohydrates, 5g protein, 5g fiber. Rich in vitamins A and C, potassium, and antioxidants from sweet potatoes and kale.

Serving Suggestions

• Serve with a slice of crusty whole grain bread for dipping.
• Top with a dollop of Greek yogurt or a sprinkle of pumpkin seeds for added texture.
• Pair with a light salad for a complete meal.
• This soup is perfect for lunch or dinner and great for meal prep.
• For a special touch, drizzle with a bit of extra virgin olive oil before serving.