Why You’ll Love This Kale and Sweet Potato Soup

• It’s a true one-pot wonder. From sautéing the aromatics to simmering the final product, everything happens in a single Dutch oven or large pot. This means maximum flavor development with minimal cleanup—a win-win in my book, especially on a busy weeknight.
• The texture is perfectly balanced. You get the soft, almost creamy meltiness of the sweet potatoes against the hearty, slightly chewy texture of the kale. It’s a really satisfying contrast that keeps every spoonful interesting.
• It’s incredibly versatile and forgiving. Don’t have curly kale? Use lacinato. Want more protein? Toss in some white beans or shredded chicken. This recipe is a fantastic template that welcomes your own personal touches.
• It tastes even better the next day. Like many great soups, the flavors have a chance to mingle and deepen overnight in the fridge. Making a big batch means you’ve got delicious, ready-to-go lunches for a few days.

Ingredients & Tools

• 2 tbsp olive oil or avocado oil
• 1 large yellow onion, diced
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 2 medium sweet potatoes (about 1.5 lbs), peeled and cubed
• 1 tsp smoked paprika
• ½ tsp ground cumin
• ¼ tsp red pepper flakes (optional, for a little heat)
• 6 cups vegetable broth (or chicken broth)
• 1 bunch of kale, stems removed and leaves chopped
• 1 tbsp apple cider vinegar or fresh lemon juice
• Salt and freshly ground black pepper to taste

Tools: A large Dutch oven or heavy-bottomed soup pot, a sharp knife, and a cutting board.

The quality of your broth really makes a difference here, so if you have a good homemade stock, this is the time to use it! And don’t skip the acid at the end—that splash of vinegar or lemon juice is the secret weapon that brightens up all the other flavors.

Serves: 4-6 | Prep Time: 15 minutes | Cook Time: 30 minutes | Total Time: 45 minutes

Before You Start: Tips & Ingredient Notes

• How to prep your kale. The stems can be a bit tough, so it’s best to remove them. Simply hold the stem with one hand and strip the leaf off with the other. Then, give the leaves a rough chop—they’ll wilt down significantly.
• Don’t skip the ginger and smoked paprika. These two ingredients are the flavor powerhouses. The ginger adds a warm, zesty note that cuts through the sweetness, and the smoked paprika gives a subtle, smoky depth that makes the soup taste like it’s been simmering for hours.
• Cube your sweet potatoes evenly. Try to cut them into roughly ½-inch to ¾-inch cubes. This ensures they all cook at the same rate, so you don’t end up with some pieces mushy and others still hard.
• Taste, taste, taste! Seasoning is personal. Be sure to taste the soup at the end, after you’ve added the vinegar, and adjust the salt and pepper until it’s just right for you.

How to Make Kale and Sweet Potato Soup

Serving Suggestions

Complementary Dishes

• Crusty, buttered sourdough bread — There’s nothing better for dunking into this hearty broth. The chewy texture and slight tang of sourdough is a perfect match.
• A simple arugula salad with a lemon vinaigrette — The peppery arugula and sharp dressing provide a fresh, crisp contrast to the warm, comforting soup.
• A grilled cheese sandwich — For the ultimate comfort meal, serve a bowl of this soup with a classic, gooey grilled cheese on the side for dipping.

Drinks

• A crisp, dry cider — The apple notes in the cider complement the sweet potatoes beautifully, and the bubbles cut through the soup’s richness.
• A pale ale or lager — The mild bitterness and carbonation of a light beer is a fantastic, refreshing pairing that won’t overpower the soup’s flavors.
• Sparkling water with a lemon wedge — For a non-alcoholic option, the effervescence and citrus cleanse the palate between spoonfuls.

Something Sweet

• A warm, spiced apple crumble — It continues the cozy, autumnal theme and the sweet-tart apples feel like a natural progression from the meal.
• A few squares of dark chocolate — Something simple and not too sweet. A high-quality dark chocolate (70% or higher) provides a lovely, slightly bitter finish.
• Ginger cookies — The warm spice in the cookies echoes the ginger in the soup, creating a wonderfully cohesive end to the meal.

Top Mistakes to Avoid

• Mistake: Overcooking the sweet potatoes. If you let them simmer for too long, they’ll turn to complete mush and make the soup overly thick and starchy. You want them tender but still holding their shape.
• Mistake: Adding the kale too early. If you put the kale in at the same time as the sweet potatoes, it will lose all its vibrant green color and become a sad, olive-drab, mushy mess. Timing is everything!
• Mistake: Skipping the acid at the end. I know it seems like a small thing, but that splash of vinegar or lemon juice is non-negotiable. Without it, the soup can taste a little flat and one-dimensional. It’s the magic touch.
• Mistake: Not seasoning in layers. While the final seasoning is crucial, don’t forget to add a pinch of salt when you’re sautéing the onions. Building flavor from the beginning makes a huge difference in the final result.

Expert Tips

• Tip: For a creamier texture, blend a portion. If you prefer a creamier soup but want to keep it dairy-free, use an immersion blender to purée about one-third of the soup right in the pot. This will thicken the broth while leaving plenty of chunks for texture.
• Tip: Add a Parmesan rind for umami. If you have a rind of Parmesan cheese hanging out in your fridge, toss it into the pot when you add the broth. Let it simmer along with everything else, then remove it before serving. It adds an incredible depth of savory flavor.
• Tip: Make it a complete meal with protein. Stir in a can of rinsed cannellini beans or chickpeas along with the sweet potatoes for a heartier, protein-packed version. Shredded rotisserie chicken also works wonderfully.
• Tip: Freeze it for later. This soup freezes exceptionally well. Let it cool completely, then portion it into airtight containers, leaving a little space for expansion. It will keep for up to 3 months. Thaw overnight in the fridge and reheat gently on the stove.

FAQs

Can I use a different type of kale?
Absolutely! Curly kale is what I use most often, but lacinato (or dinosaur) kale works beautifully too. Lacinato kale has a flatter, darker leaf and a slightly more delicate texture, so you might want to add it a minute or two later than you would curly kale. The stems are also a bit more tender, so you can chop them finely and sauté them with the onions if you don’t want to waste them.

My soup is too thin. How can I thicken it?
The easiest way is to simply let it simmer uncovered for an extra 5-10 minutes to allow some of the liquid to evaporate. Alternatively, you can mash some of the sweet potatoes against the side of the pot with a spoon or fork—this will release their starch and naturally thicken the broth. If you’re really in a pinch, a slurry of 1 tablespoon of cornstarch mixed with 2 tablespoons of cold broth or water, stirred in at the end, will do the trick.

Can I make this soup in a slow cooker?
Yes, you can! Sauté the onions, garlic, and ginger in a skillet first (this step is important for flavor), then transfer them to the slow cooker. Add the sweet potatoes, spices, and broth. Cook on LOW for 6-7 hours or on HIGH for 3-4 hours. Stir in the kale during the last 30 minutes of cooking, then finish with the vinegar and seasoning.

Is it possible to make this soup spicy?
Definitely! The red pepper flakes are a great start, but feel free to kick it up a notch. You could add a pinch of cayenne pepper with the other spices, or stir in a tablespoon of harissa paste when you add the garlic. For a fresh heat, garnish the finished soup with thinly sliced fresh jalapeño.

How long will leftovers keep in the refrigerator?
Stored in an airtight container, this soup will keep well for 4-5 days in the fridge. You’ll notice the flavors meld and it might even taste better on day two or three! Just reheat it gently on the stovetop over medium-low heat, adding a splash of broth or water if it has thickened up too much.