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bowl of kale and potato soup

Kale and Sweet Potato Soup

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review
  • 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


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


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 15ounce can corn kernels, drained and rinsed
  • 8 cups vegetable broth


  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.


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


  • 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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