Go Back
Sweet Potato Kale Soup

Sweet Potato Kale Soup Recipe

Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Calories: 270
Ingredients Method Notes

Ingredients
  

  • 2 tbsp olive oil
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 2 lbs sweet potatoes, peeled and chopped into 1-inch cubes
  • 4 cups vegetable broth
  • 1 tsp kosher salt, plus more to taste
  • ½ tsp black pepper
  • ½ tsp smoked paprika (optional)
  • 1 bunch lacinato kale (about 8 oz), stems removed and leaves thinly sliced
  • Juice of ½ lemon

Method
 

  1. Heat the oil in a large pot over medium heat. Add the onion and cook, stirring occasionally, for 5 minutes until softened. Stir in the garlic and cook 30 seconds until fragrant.
  2. Add the sweet potatoes, broth, salt, pepper, and smoked paprika. Bring to a boil, then reduce heat, cover, and simmer for 15 to 18 minutes until the sweet potatoes are tender.
  3. Turn off the heat. Use an immersion blender to puree about half the soup right in the pot, leaving some chunks. Or, carefully blend 2 cups of the solids and stir back in.
  4. Return the pot to medium-low heat and stir in the kale. Simmer for 5 to 7 minutes until the kale is wilted and tender.
  5. Remove from heat and stir in the lemon juice. Ladle into bowls and serve warm.

Notes

The soup thickens as it sits; add a splash of broth when reheating. Leftovers keep well in the fridge for up to 4 days. For a smoky, roasted flavor, roast the sweet potatoes before adding to the pot.