Cozy Sweet Potato and Kale Soup
I was inspired to make this soup months ago when I was gifted two large bags of fresh curly kale at the local health food store. So, I had loads of kale to use up within the week. I knew I wouldn’t use all of it for smoothies so I resulted to a soup! This soup is light but also includes cozy flavors for the fall and winter season. There’s a little bit of spice to it thanks to the red pepper flakes. However, it’s not too spicy. The spice balances well with the sweetness from the sweet potato so don’t fret if spicy isn’t your thing. This soup is perfect for any season; however, I personally favor eating it during the fall. Either way, you can be assured this soup is healthy in all sorts of ways. It’s full of amazing nutrients like potassium, vitamin c, iron and fiber. Your body will love it as much as your taste buds! Make it in less than 30 minutes and enjoy!
Why you’ll love this recipe?
This Cozy Sweet Potato and Kale Soup is filled with all sorts of health benefits. Aside from being the perfect recipe to enjoy during the fall season it’s amazing for your health. It’s full of fiber, protein, healthy fats, a variety of vitamins that can help heal your gut and boost your immune system. Make in less than 30 minutes and enjoy immediately or freeze for a later date. I made this soup before having Keegan and stored it in the freezer. It made the quickest, healthiest and most delicious lunch during those first few months of postpartum.
How to make?
This recipe is insanely easy and takes little to no time to make and enjoy!
Step one: Rinse and chop all of your veggies and set aside. Add your cubed sweet potatoes to a large skillet with a little bit of water. Heat to medium/high and place a lid on top. This steams the sweet potato cubes. Leave the lid on top and stir occasionally until the sweet potato cubes are tender enough to pierce with a fork. Then set aside.
Step two: In a large pot add in olive oil, ghee, garlic, carrots, celery and onion. Cover and cook on medium heat for 3-4 minutes until the veggies look slightly browned and tender. You can add 1-2 tablespoons of water to make sure the veggies don’t burn/ stick to the pan.
Step three: Add in the remainder of the ingredients (sweet potato, kale, spices, chick peas and broth) to the pot and give them a good stir. Bring to a boil and then reduce heat to low and let simmer for 5 minutes, stirring occasionally. Serve immediately or save for later. This soup can be kept in airtight container in the refrigerator for up to 7 days. You can also freeze and store the soup for up to 3 months. Just make sure to take out of the freezer and place in refrigerator to thaw overnight.
Ingredients you’ll need:
- sweet potato
- water
- olive oil
- grass fed butter or ghee (optional)
- garlic
- carrots
- celery
- onion
- curly kale
- garlic salt
- coriander
- thyme
- red pepper flakes
- salt + pepper
- chick peas
- vegetable broth
Cozy Sweet Potato and Kale Soup
Equipment
- Stove top
- large skillet
- large stock pot
- wooden spoon
- cutting board
- sharp knife
- ladle
Ingredients
- 1 large sweet potato peeled + cubed
- 1/4 cup filtered water
- 1 tablespoon olive oil
- 1 teaspoon grass fed butter or ghee optional
- 1 tablespoon minced garlic or 5 cloves, chopped
- 2 cups sliced carrots
- 2 cups chopped celery
- 1/2 yellow onion, chopped
- 4 cups curly kale, stemmed + chopped
- 1/2 teaspoon garlic salt
- 1/2 teaspoon dried, ground coriander
- 1/2 teaspoon thyme
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon sea salt
- 1/4 teaspoon ground, black pepper
- 1 can chickpeas
- 6 cups vegetable broth
Instructions
- Begin by adding the cubed sweet potato and ¼ cup of water to a large frying pan. Cook on medium heat for 4-5 minutes or until they are tender enough to be pierced with a fork.
- In a large stock pot, add in olive oil, (optional) ghee, garlic, carrots, celery and onion. I find the ghee give this soup some added flavor, but it's definitely not needed if ghee isn't your thing. Cover and cook on medium heat for 3-4 minutes until the veggies look slightly browned and tender. You can add 1-2 tablespoons of water to make sure the veggies don’t burn/ stick to the pan.
- Add in the remainder of the ingredients (sweet potato, kale, spices, chick peas and broth) to the pot and give them a good stir. Bring to a boil and then reduce heat to low and let simmer for 5 minutes, stirring occasionally. Serve immediately or save for later. This soup can be kept in airtight container in the refrigerator for up to 7 days. You can also freeze and store the soup for up to 3 months. Just make sure to take out of the freezer and place in refrigerator to thaw overnight.
Did you make this recipe?
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until next time,
Stay Sweet
-Ashley