Kale and sweet potato soup

bowl of kale and potato soup

5 from 1 review


  • 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)
  • 15.25 ounce can corn kernels (drained and rinsed)
  • 8 cups low sodium chicken 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 and slowly add kale, one handful at a time while stirring. When the kale has soften, add sweet potatoes and stir. Add celery, corn, chicken broth and bring to a boil.
  2. Lower heat to a simmer, cover and cook for 30 minutes, or until vegetables are tender.
  3. Season with salt and pepper. Serve.


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