I was having a hard time deciding how to start this post, so I asked Goose how she would describe sweet potato and kale soup. Her response: “Yummy, yummy, yummy!”
We both giggled before she elaborated, “I like the different textures. The sweet potatoes are soft, and the kale has a little bit of crunch. And I like that it’s sweet and salty at the same time. It’s scrumdiddlyumptious!”
So there you go, folks. If a 9-year-old endorses a soup full of vegetables, then it must be great.
But seriously, sweet potato and kale soup is fantastic in every way. It’s quick and simple, nutritious, and packed with flavor. I’ve been making it since my girls were babies, and they always look forward to seeing it on our menu.
Sweet Potato and Kale Soup
Ingredients
- 1 tbsp avocado oil
- 1 yellow onion diced
- 2 garlic cloves minced
- 2 sweet potatoes peeled and chopped
- 1 15 oz can cannellini beans drained
- 4 cups vegetable broth
- oregano
- thyme
- paprika
- sea salt
- ground black pepper
- 1 lb kale chopped
Instructions
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Pour the avocado oil into a Dutch oven (or stock pot) at medium-low heat.
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Cook the onions until almost translucent, about 6-8 minutes. Add the garlic and cook for one additional minute.
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Put the sweet potatoes, beans, broth, and all seasoning (to taste) in the Dutch oven and turn the heat to medium-high. Once it comes to a boil, turn the heat to low and cover until the sweet potatoes are fork tender, about 15 minutes.
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Stir in the kale and continue simmering for 5 minutes or until the kale is cooked.
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Serve hot and enjoy!
I know I’ve mentioned this before, but I cannot express to you enough how essential a Dutch oven is to successfully make soups and stews. If you don’t have one, I highly recommend adding one to your cart.
We’ve been vegetarians since 2020, but in 2018 I shared a similar recipe with Italian sausage if you’d like to try a meaty version of this soup. And for more yummy ways to warm your tummy, try my vegetable soup and pesto bean soup.
Talk to you soon!
