A wonderful healthy kale and sweet potato soup to serve on a chilly evening.

Kale and sweet potato soup

I got this soup idea from a soup they’re selling at Whole Foods. Not only is it so easy a monkey could make it, it’s also packed with vitamins and makes an excellent lunch! Kale can be difficult to incorporate into meals but should be used on a regular basis for its strong health benefits. This soup is the solution.

Serve this kale and sweet potato soup with chicken piccata or a quiche.

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bowl of kale and potato soup

Kale and Sweet Potato Soup

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  • Author: Caroline Phelps
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Total Time: 50 minutes
  • Yield: 4 1x
  • Category: Soup
  • Method: Boiling
  • Cuisine: American
  • Diet: Vegan
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Description

A wonderful healthy kale and sweet potato soup to serve on a chilly evening.

Ingredients

Units Scale
  • 2 tablespoons extra virgin olive oil
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 1 bunch kale, ribs removed and chopped
  • 1 large sweet potato, peeled and diced
  • 3 stalks celery, chopped
  • 1 15–ounce can corn kernels, drained and rinsed
  • 8 cups vegetable broth

Instructions

  1. In a large pot over high heat, add olive oil, onions and garlic. Cook for a couple of minute until the onions are translucent.
  2. Slowly add the kale, one handful at a time while stirring.
  3. When the kale has soften, add the sweet potatoes and stir.
  4. Add the celery, corn, and vegetable broth, and bring to a boil.
  5. Lower heat to a simmer, cover and cook for 30 minutes, or until the vegetables are tender.
  6. Season with salt and pepper and serve.

Notes

Keep this kale soup in a storage container and refrigerate for up to  5 days.

Nutrition

  • Serving Size: 1 bowl
  • Calories: 232
  • Sugar: 14g
  • Sodium: 1182mg
  • Fat: 8.8g
  • Saturated Fat: 1.4g
  • Unsaturated Fat: 1.4g
  • Trans Fat: 0g
  • Carbohydrates: 38.2g
  • Fiber: 5.1g
  • Protein: 5.6g
  • Cholesterol: 0mg
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Caroline Caron Phelps

Meet The Author: Caroline Phelps

Caroline Caron-Phelps is a recipe creator, food blogger, and photographer. She showcases delicious, authentic Asian recipes, especially Japanese, Korean, and Chinese, with beautiful photography, easy-to-follow instructions, videos, and practical recipe variations. Caroline has been featured on Bon Appetit, Shape Magazine, Self, Today Show, and more.

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Questions and Reviews

  1. This is the best, simplest soup recipe! So delicious and warming. Stores well in my mason jars. I just shared the recipe with my boss. She won’t be disappointed! I skip the celery because I don’t really like it and use veggie broth instead of chicken and it’s fantastic! Thank you so much for posting this. A lot of similar recipes are “chowders” and call for cream or milk or something and I’m lactose intolerant but I’d put this soup recipe up against those chowders any time.



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