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This Sweet Potato Kale Soup is easy, cozy, and healthy! These steamy bowls of vegetables, chickpeas, and flavorful broth won’t last long at your table.
Is it wrong to say that Sweet Potato & Kale is like my new PB&J? Call me crazy, but I’m pretty dang sure I could eat some combination of the two every day for the rest of my life.
Whether we’re on the same page or not, this Sweet Potato & Kale Soup is a cozy, healthy, and hearty meal option that anyone can enjoy. It’s made from simple and wholesome ingredients and will keep your belly full and happy — without weighing you down.
Like most (good) soups, this Sweet Potato Kale version is packed with veggies, spices, and even some plant-based protein to make a complete meal! First we’ll start by sauteéing some Onions, Garlic, Red Pepper, and Celery to get some base flavor. Toss in some dried Rosemary & Thyme for some heartiness, then in go our spuds!
We’ll steam the Sweet Potatoes for a few minutes before adding in our Chickpeas and Vegetable Broth – this helps them to get even more tender, juicy, and flavorful. Bring everything to a simmer, and that’s pretty much it! I like to add my Kale just at the end of the cook time – that was it still keeps its flavor, and doesn’t become overly soggy.
Finally, ladle your soup into bowls and top it off with a good crack of Black Pepper. This soup is hearty enough to enjoy alone, but it would also be great with a slice of crusty bread….or perhaps even some Avocado Toast? Maybe that’s the millennial in me talking 😉
However you choose to serve it, this Sweet Potato & Kale Soup is easy, delicious, and perfect for cozy days. It makes a pretty big batch, but you can easily double or even triple the recipe for friends and family. Even though it’s packed with fiber and healthy veggies, it’s just as warming and satisfying as any other indulgent soup out there.
I like my soups to be pretty “thick”, but if you like yours a bit runnier, feel free to add in some extra Water or Vegetable Broth while it’s simmering!
A Few Final Thoughts:
- Soup is always very adaptable — feel free to use whatever odds and ends you have in your pantry! Add in extra veggies, switch up the beans, or even add in some pasta if you’re feelin’ fancy.
- This soup is great for Meal Prep and reheats well! However, I would advise against freezing it; Sweet Potatoes get kind of weird after frozen + thawed.
- I used dried Rosemary & Thyme for this recipe, but if you have fresh, even better!
If you’re looking for more cozy soup recipes, you’ll also love this Curried Lentil Soup, this Thai Red Curry Soup with Crispy Tofu and this Creamy Tomato & Red Pepper Soup!
Finally, if you make this recipe and decide to share it on Facebook or Instagram, don’t forget to tag me @FromMyBowl + #FromMyBowl! I love seeing your delicious recreations 🙂
PrintSweet Potato Kale Soup Recipe
This Sweet Potato Kale Soup is easy, cozy, and healthy! These steamy bowls of vegetables, chickpeas, and flavorful broth won’t last long at your table.
- Prep Time: 10 Minutes
- Cook Time: 27 Minutes
- Total Time: 37 minutes
- Yield: 4 Servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
Ingredients
- 2 stalks of Celery, diced
- ½ Large Yellow Onion, diced
- 1 Red Bell Pepper, diced
- 3–5 cloves Garlic, minced
- 1 tsp Dried Rosemary
- ½ tsp Dried Thyme
- 2 Medium or 1 large Sweet Potato, peeled and diced
- 2 cups cooked Chickpeas, rinsed well if canned
- 4 cups Vegetable Broth
- 4 cups Filtered Water
- 1/2 bunch Curly Kale, roughly chopped (about 4 cups)
- Salt and Black Pepper, to taste
Instructions
- First, add the Onion, Celery, and Bell Pepper to a large nonstick pot with a splash of water or oil. Sauté over medium heat for around 5 minutes, until the Onion is translucent. Add in the Garlic, Rosemary, and Thyme, then sauté for an additional 1-2 minutes.
- Add Sweet Potato to the pot with 1/3 cup of water, then cover the pot and let steam for 5 minutes.
- Uncover, give everything a good stir. Add in the Chickpeas, Water, and Vegetable Broth, stir well, and bring the mixture to a boil over high heat. Once boiling, reduce the heat to medium-low and let simmer for 10 minutes.
- Add the chopped Kale to the pot, stir again, and cook for an additional 2-5 minutes. Serve warm.
Keywords: sweet potato soup, kale soup, chickpea soup, sweet potato chickpea soup, vegan soup, cozy vegan soup, healthy sweet potato soup
I really liked this soup. I liked it extra special with a smidgeon of feta cheese mixed in!! Delish 😋
Happy you liked it, Deb!
Tried this soup tonight. It’s so delicious. Used each and every suggested ingredient. I did add Italian seasoning and garlic salt for flavor. The sweet potatoes gives it a natural sweetness. The broth is delicious. This is such a comfort food. Thank you
★★★★★
Happy it brought you comfort, Janay!
Simply delicious! Wished we’d had a loaf of crusty bread to go with, but will do for next time!
The only small change I made to the recipe was to puree some of the cooked sweet potato broth – to add a little more body – before adding the kale…(I didn’t want to puree after adding the kale as I thought it might change the color too much.)
A splash of balsamic vinegar, along with some fresh ground pepper and a pinch of salt, was the perfect way to season when serving!
★★★★★
Love bread with soup! It’s a perfect combo for the incoming winter. Thanks for making the soup!
Will this freeze well for make-ahead?
I would advise against freezing it; Sweet Potatoes get kind of weird after frozen and then thawed.
I love this soup recipe! It’s very flexible so you can swap ingredients in and out. The first time I made it, I used butter beans and northern beans. The butter beans are softer, so many of them broke up and gave a creamy texture to the soup. I have also added cayenne pepper for a little kick. Both times I made this soup, I used homemade chicken stock, and it was delicious. While you can swap out ingredients, what I like is the process is easy to follow and yields great results. This is my go-to recipe now when I want a traditional vegetable soup! I have already recommended it to my mom and sister in law.
Glad you enjoyed it and are sharing it as well! Thanks so much!
Do you know approximately how many calories the whole recipe yeilds?
★★★★★
Out of personal philosophy we don’t calculate calories BUT you can use cronometer to help with that!
this soup is so good!! the only change I made was to use all broth instead of the water
★★★★★
Cool! Glad you liked it!
Absolutely delicious – we doubled the peppers, celery, and sweet potato to make it even heartier and topped it with paprika, we have leftovers for days! new favorite.
★★★★★
That’s awesome! Thanks for making it!
Great and easy recipe. I really like the addition of the red bell pepper. My only issue is the lack of seasoning and dried herbs but that’s okay! I finely chopped some fresh herbs and seasoned with salt as I cooked which helped a lot. Once a added the chickpeas I threw in some dried chili flakes for some heat and a squeeze of lemon when served. Really added some complexity and much needed acidity. Would definitely make this again! Thanks for sharing!
★★★★
Yum, yum, yum! Definitely make this fabulous soup often!
★★★★★
So happy to hear that! Thank you!
Yummy I made this tonight. Yuuumm all I did differently was to add s little extra seasoning. OMG. This was amazing and so easy.
Gotta season it up to your preference! Thanks, Becky!
I really love this soup!
Its a great recipe!
★★★★★
Thanks for the recipe, I made it tonight! I found it a bit bland with only thyme and rosemary so I added cayenne, black pepper, jalapenos, garlic powder and onion powder and that amped up the flavor quite a bit! Just in case people are interested in bolder flavors.
Just made this last night- it was super good and easy! I feel so healthy after eating it- like I am Whole and complete. The broth is very simple and the herbs balance the whole thing out well. I like that I didn’t need to add additional salt. Thank you!
★★★★★
You’re very welcome, Christina!
I made this delicious soup for dinner last evening. The soup is very easy to prepare. We really enjoyed the flavours of this soup. Thank you for all of your recipes you have shared Caitlin. Trying hard to stay with plant based recipes as much as possible.
★★★★★
Thanks, Lynn!
I might be missing something, but when do the 4 cups of water come into play?
Sorry about that – just updated the recipe! They go in with the Vegetable Broth 🙂
This sounds so good! Hahaha, I don’t think it’s wrong at all to compare it to PB&J, in fact, I think this sounds far better 🙂 I’ll have to try your soup as soon as I can, too bad sweet potatoes aren’t that plentiful where I am! I love thick soup too though, my favourite is a red lentil & potato soup I’ve been making for forever 🙂 Have a beautiful day, and thank you for sharing!
Thank you! That soup sounds yummy too 🙂
I’m really happy you use dry herbs in this soup & a lot of your recipes. I LOVE to use fresh herbs when I can, but I live in Canada and it’s the dead of winter – dry herbs are so much more easily available. Gonna try this soon 🙂
Thanks for the feedback, Hayley! I’ll definitely keep this in mind for future recipes too 🙂
Ohh I just love soup this time of year! and anything with sweet potato is always a winner for me. And can we talk about these photos? They are AMAZING!
Thank you, Shivani!