This Sweet Potato Kale Soup is a warm hug in a bowl! It’s packed with delicious sweet potatoes, fresh kale, and wonderful spices, making it both hearty and healthy.
Every time I make this soup, I feel like a kitchen superstar! It’s super easy to whip up, and it always warms me up on chilly days. Perfect with some crusty bread! 🍞
Key Ingredients & Substitutions
Sweet Potatoes: These are the star of the soup! Their natural sweetness and creaminess add depth. If you can’t find sweet potatoes, you can use regular potatoes or even butternut squash as a substitute.
Kale: Kale adds a nice texture and nutrition. If kale isn’t your favorite, feel free to swap it with spinach or Swiss chard. Just note that they will wilt much quicker, so add them a little later in the cooking process.
Coconut Milk: This makes the soup rich and creamy. Full-fat coconut milk is great, but you can use light coconut milk or even a plant-based cream if you want a lighter version. For a nutty flavor, consider using almond milk, though this will change the soup’s texture.
Chickpeas: They add protein and fiber. If you’re looking for a different protein source, you could also use lentils or white beans. Both will give a nice texture and flavor, too!
How Can I Make Sure My Spice Mix is Just Right?
The spices in this soup make a big difference. To achieve the best flavor, toasting the spices briefly helps release their essential oils. Here’s how:
- Once your onions are translucent, add garlic and ginger, cooking until fragrant.
- Sprinkle the turmeric, cumin, coriander, and cayenne. Stir for just about a minute before adding the sweet potatoes. This step really enhances the taste!
Remember, spice levels can vary, so you can always start with less cayenne and add more if you like it spicy! Enjoy your soup-making!
Sweet Potato Kale Soup
Ingredients You’ll Need:
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/4 teaspoon cayenne pepper (optional, for heat)
- 2 medium sweet potatoes, peeled and cut into 1-inch cubes
- 4 cups vegetable broth
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 can (14 oz) coconut milk (full fat for creaminess)
- 4 cups chopped kale, ribs removed
- Salt and pepper to taste
- Juice of 1 lemon (optional, for brightness)
How Much Time Will You Need?
This Sweet Potato Kale Soup takes about 10 minutes to prepare and 30 minutes to cook, making a total of approximately 40 minutes from start to finish. It’s an easy and delicious option for lunch or dinner!
Step-by-Step Instructions:
1. Sautéing the Base:
Start by heating 1 tablespoon of olive oil in a large pot over medium heat. Once it’s hot, add the diced onion and sauté for about 5 minutes until the onion becomes translucent. This enhances the flavor base of your soup!
2. Adding Aromatics:
Next, add the minced garlic and fresh ginger to the pot. Cook for an additional 1-2 minutes until you can really smell those delicious aromas—this is where the magic begins!
3. Toasting Spices:
Now it’s time to add the spices! Stir in the ground turmeric, cumin, coriander, and cayenne pepper (if using). Cook for about 1 minute to toast the spices, which will help release their flavors.
4. Cooking the Sweet Potatoes:
Add the cubed sweet potatoes to the pot along with the 4 cups of vegetable broth. Bring everything to a boil, then reduce the heat to a simmer. Let it cook for about 15 minutes, or until the sweet potatoes are tender and can be easily pierced with a fork.
5. Incorporating Creaminess:
Now, stir in the drained chickpeas and the can of coconut milk. Let the soup simmer for another 5 minutes to ensure everything is heated through and mixed well.
6. Adding the Greens:
Carefully add the chopped kale to the pot. Cook for another 3-4 minutes until the kale is wilted but still vibrant green. This will add a great texture and nutritional boost to your soup!
7. Final Seasoning:
Season your soup with salt and pepper to taste. If you’re feeling adventurous, add in the lemon juice for a bright finish that balances the flavors beautifully.
8. Serve and Enjoy:
Ladle the soup into bowls and serve it warm. It pairs wonderfully with some crusty bread or is delightful on its own. Enjoy the comforting warmth of this nourishing soup!
This hearty soup brings together the natural sweetness of sweet potatoes, the earthiness of kale, and a blend of warming spices for a delightful meal any time of the year.
Can I Use Different Greens Instead of Kale?
Absolutely! If kale isn’t your favorite, you can substitute it with spinach or Swiss chard. Just keep in mind that spinach wilts quicker, so add it during the last few minutes of cooking to preserve its bright color.
How Can I Thicken the Soup?
If you prefer a creamier texture, you can blend some of the soup after it has cooked. Use an immersion blender or transfer a portion to a blender, then return it to the pot. Adding more coconut milk can also help thicken it up!
Can I Make This Soup Ahead of Time?
Yes, this soup keeps well in the fridge for up to 3 days! Just allow it to cool completely before transferring it to an airtight container. When reheating, you might want to add a splash of vegetable broth or water to adjust the consistency.
Is This Soup Freezer-Friendly?
Yes, this soup freezes beautifully! Pour it into freezer-safe containers, leaving some room for expansion. It will last for up to 3 months. Just thaw it in the fridge overnight before reheating, and enjoy your delicious soup later!
