This warm and comforting sweet potato kale soup is packed with flavor and good-for-you ingredients. Sweet potatoes give it a nice, creamy taste while kale adds a healthy crunch!
Plus, it’s super easy to make—you just chop, simmer, and enjoy! I love cozying up with a bowl of this soup on chilly days—better than a warm blanket! 😊
Key Ingredients & Substitutions
Sweet Potatoes: These are the star of the soup! Their natural sweetness adds great flavor. If you don’t have sweet potatoes, regular potatoes or butternut squash can work as substitutes, but they will change the flavor profile a bit.
Kale: Kale adds a nice texture and nutrition. You can substitute with spinach or Swiss chard if you prefer something softer. If using spinach, add it toward the end so it doesn’t overcook.
Chickpeas: They provide a good source of protein and fiber. If you’re not a fan, you can use white beans or lentils instead to maintain some heartiness.
Spices: Ground cumin and smoked paprika give depth to the soup. If you don’t have smoked paprika, regular paprika can be used, but you might miss out on that smoky flavor. Experimenting with curry powder can also give it an interesting twist!
How Do I Blend the Soup for the Right Texture?
Blending is the key to getting that creamy texture while keeping some chunks of sweet potato. Here’s how to do it:
- Use an immersion blender directly in the pot for convenience. Blend until you reach your desired consistency.
- If using a regular blender, let the soup cool slightly, then blend half the soup or just until it’s creamy. Return it to the pot.
- Be careful blending hot liquids—always leave a vent open on the lid to avoid build-up of pressure!
Feel free to adjust how creamy you want it—some like it smooth, while others enjoy a little chunkiness!
Sweet Potato Kale Soup
Ingredients You’ll Need:
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 3 medium sweet potatoes, peeled and diced
- 4 cups vegetable broth
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 bunch kale, stems removed and leaves chopped
- Salt and black pepper to taste
- Fresh parsley or cilantro, chopped (for garnish)
How Much Time Will You Need?
This delicious Sweet Potato Kale Soup takes about 10 minutes to prep and around 30 minutes to cook. You’ll spend a handful of those minutes chopping veggies and sautéing—the rest is just letting it simmer and transform into a delightful soup!
Step-by-Step Instructions:
1. Sauté the Aromatics:
In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for about 5 minutes, until the onion is softened and translucent. This builds a lovely flavor base for your soup!
2. Add Spices and Aromatics:
Now, toss in the minced garlic, ground cumin, and smoked paprika. Cook everything for 1-2 minutes until the garlic is fragrant. You’ll love the warmth these spices bring!
3. Cook the Sweet Potatoes:
Add the diced sweet potatoes and vegetable broth to the pot. Bring the mixture to a boil, then reduce to a simmer. Cover the pot and let it cook for about 15-20 minutes, or until the sweet potatoes are tender and can be easily pierced with a fork.
4. Blend for Texture:
Using an immersion blender, blend the soup gently until it’s creamy but still has some chunks of sweet potatoes. If you don’t have an immersion blender, you can blend about half the soup in a regular blender and then return it to the pot.
5. Add Chickpeas and Kale:
Next, stir in the drained chickpeas and chopped kale. Let the soup simmer for an additional 5-7 minutes, until the kale is wilted and tender. This adds color and nutrition!
6. Season and Serve:
Finally, season the soup with salt and black pepper to taste. Serve hot, garnished with chopped fresh parsley or cilantro for a burst of freshness.
Enjoy this hearty and nutritious Sweet Potato Kale Soup that combines creamy sweet potatoes with vibrant kale and protein-packed chickpeas! Perfect for warming your soul!
Can I Substitute Other Vegetables?
Absolutely! If you don’t have sweet potatoes, you can use regular potatoes, butternut squash, or even carrots for a different flavor. Just keep in mind that cooking times might vary slightly depending on what you use.
How Can I Make This Soup Vegan?
This soup is already vegan since it uses vegetable broth and no animal products. Just double-check that the broth you use is certified vegan to keep it plant-based!
How Should I Store Leftovers?
Store any leftover soup in an airtight container in the fridge for up to 3 days. It also freezes well! Just let it cool completely first, then transfer to freezer-safe containers. It should keep for about 2-3 months in the freezer.
Can I Add More Protein to This Soup?
Definitely! You can add more chickpeas, or even some cooked quinoa or lentils for an extra protein boost. Just stir them in at the end when you add the kale, and let them heat through.
