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Why You'll Love This creamy sweet potato and kale soup for cold winter suppers
- Easy to Make: This recipe requires just a few simple ingredients and some basic cooking skills, making it perfect for a weeknight dinner or a cozy night in.
- Packed with Nutrients: Sweet potatoes and kale are both superfoods, packed with vitamins, minerals, and antioxidants that will keep you feeling full and energized.
- Customizable: Feel free to get creative with this recipe by adding your favorite spices, herbs, or proteins to make it your own.
- Comforting and Soothing: There's something about a warm, creamy soup that just feels like a big hug in a bowl. This recipe is the perfect remedy for a cold winter's night.
- Make-Ahead Friendly: This soup can be made ahead of time and refrigerated or frozen for later, making it perfect for meal prep or a quick weeknight dinner.
- Versatile: Serve this soup as a main course, side dish, or even as a starter for a special occasion. It's sure to impress your guests!
- Budget-Friendly: This recipe is made with affordable ingredients, making it a great option for those on a budget.
- Delicious: Let's not forget the most important reason to make this recipe: it's absolutely delicious! The combination of sweet potatoes and kale is a game-changer.
Ingredient Breakdown
The key ingredients in this recipe are sweet potatoes, kale, onion, garlic, chicken or vegetable broth, and heavy cream or coconut cream. Each of these ingredients plays a crucial role in the flavor and texture of the soup. The sweet potatoes add natural sweetness and creamy texture, while the kale adds a burst of nutrients and earthy flavor. The onion and garlic add a depth of flavor and aroma, while the broth provides moisture and the cream adds richness and creaminess. When selecting these ingredients, be sure to choose sweet potatoes that are firm and free of bruises, and kale that is fresh and has no signs of wilting. You can also substitute the heavy cream with coconut cream or a non-dairy milk alternative for a dairy-free option.
How to Make creamy sweet potato and kale soup for cold winter suppers
Preheat your oven to 400°F (200°C). Peel and chop the sweet potatoes into 1-inch cubes. Place them on a baking sheet lined with parchment paper and roast for 20-25 minutes, or until tender.
In a large pot, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and cook for 5-7 minutes, or until softened. Add the minced garlic and cook for an additional 1-2 minutes, or until fragrant.
Add the chicken or vegetable broth to the pot, along with the roasted sweet potatoes. Bring the mixture to a boil, then reduce the heat to low and simmer for 15-20 minutes, or until the sweet potatoes are very tender.
Stir in the chopped kale and cook for an additional 5-7 minutes, or until wilted. Season the soup with salt and pepper to taste.
Use an immersion blender to puree the soup until smooth, or allow it to cool and puree it in a blender. Return the soup to the pot and add the heavy cream or coconut cream. Stir over low heat until heated through.
Ladle the soup into bowls and serve hot, garnished with chopped fresh herbs or a sprinkle of paprika, if desired.
Tips for Perfect Results
The quality of your ingredients will directly impact the flavor and texture of your soup. Choose fresh, ripe sweet potatoes and kale, and use a high-quality broth for the best results.
Kale can quickly become bitter and tough if overcooked. Stir it in towards the end of cooking time and cook just until wilted.
A pinch of nutmeg can add a warm, aromatic flavor to your soup. Start with a small amount and adjust to taste.
Feel free to get creative with your spice blend. Add a pinch of cumin, coriander, or paprika to give your soup a unique flavor.
An immersion blender can be a game-changer when it comes to soups. It allows you to puree the soup right in the pot, eliminating the need for a blender or food processor.
Turn your soup into a meal by serving it with a side of crusty bread, a green salad, or a grilled cheese sandwich.
This soup freezes beautifully, making it a great option for meal prep or a quick weeknight dinner. Simply thaw and reheat when needed.
Add a dollop of sour cream, a sprinkle of chopped fresh herbs, or a few croutons to give your soup a pop of flavor and texture.
Common Mistakes to Avoid
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Not Roasting the Sweet Potatoes: Failing to roast the sweet potatoes can result in a soup that's lacking in depth and sweetness. Take the time to roast them in the oven for the best flavor.
Fix: Roast the sweet potatoes in the oven for 20-25 minutes, or until tender and caramelized.
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Overcooking the Kale: Overcooking the kale can make it bitter and tough. Stir it in towards the end of cooking time and cook just until wilted.
Fix: Stir in the kale towards the end of cooking time and cook for an additional 5-7 minutes, or until wilted.
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Not Using High-Quality Broth: Using a low-quality broth can result in a soup that's lacking in flavor. Choose a high-quality broth for the best results.
Fix: Use a high-quality broth, such as homemade or store-bought organic, for the best flavor.
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Not Blending the Soup: Failing to blend the soup can result in a soup that's chunky and unappetizing. Use an immersion blender to puree the soup until smooth.
Fix: Use an immersion blender to puree the soup until smooth, or allow it to cool and puree it in a blender.
Variations & Substitutions
Add a diced jalapeño or serrano pepper to the pot for an extra kick of heat.
Add 4-6 slices of crispy bacon to the pot for a smoky, savory flavor.
Roast 2-3 cloves of garlic in the oven until caramelized and sweet, then add to the pot for a deep, rich flavor.
Substitute the heavy cream with coconut milk for a creamy, dairy-free version of the soup.
Add 1-2 tablespoons of smoked paprika to the pot for a smoky, savory flavor.
Add 1/2 cup of cooked lentils to the pot for a protein-packed, filling soup.
Storage & Make-Ahead
This soup can be stored at room temperature for up to 2 hours. If you plan to store it for longer, refrigerate or freeze it to prevent spoilage.
This soup can be stored in the refrigerator for up to 5 days. Allow it to cool to room temperature, then cover and refrigerate. Reheat gently over low heat, stirring occasionally.
This soup can be frozen for up to 3 months. Allow it to cool to room temperature, then transfer to an airtight container or freezer bag. Label and date the container, then store in the freezer. To thaw, simply place the container in the refrigerator overnight or thaw in the microwave according to the manufacturer's instructions.
Frequently Asked Questions
Can I make this ahead of time?
Yes! You can prepare this recipe up to 2 days in advance. Store it covered in the refrigerator and bring to room temperature before serving. The flavors actually improve as they meld together overnight.
Can I substitute the kale with other greens?
While kale is the star of the show in this recipe, you can substitute it with other leafy greens like spinach, collard greens, or mustard greens. Just be sure to adjust the cooking time accordingly, as some greens may be more delicate than others.
Is this soup gluten-free?
Yes! This recipe is gluten-free, making it a great option for those with dietary restrictions. Just be sure to check the ingredients of your broth and cream to ensure they are gluten-free as well.
Can I make this soup in a slow cooker?
Yes! You can make this soup in a slow cooker. Simply brown the onion and garlic in a pan, then add all the ingredients to the slow cooker and cook on low for 6-8 hours. Blend the soup until smooth, then serve hot.
How do I reheat the soup?
To reheat the soup, simply place it in a pot over low heat and stir occasionally until warmed through. You can also reheat it in the microwave in 30-second increments, stirring between each interval, until hot and steaming.
Can I freeze the soup in individual portions?
Yes! You can freeze the soup in individual portions, making it a great option for meal prep or a quick lunch. Simply ladle the soup into airtight containers or freezer bags, label and date, and store in the freezer for up to 3 months.
How do I know if the soup has gone bad?
If the soup has an off smell, slimy texture, or mold, it's likely gone bad. Check the soup for any signs of spoilage before reheating or consuming. If in doubt, it's always best to err on the side of caution and discard the soup.
Can I make this soup in a Instant Pot?
Yes! You can make this soup in an Instant Pot. Simply brown the onion and garlic using the sauté function, then add all the ingredients and cook on high pressure for 10-15 minutes. Let the pressure release naturally, then blend the soup until smooth.
creamy sweet potato and kale soup for cold winter suppers
Ingredients
- 2 large sweet potatoes, peeled and diced
- 2 cups kale, stems removed and chopped
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
- 4 cups vegetable broth
- 1 cup heavy cream or coconut cream
Instructions
- Step 1: Roast the sweet potatoes. Preheat the oven to 400°F (200°C). Place the diced sweet potatoes on a baking sheet, toss with 1 tablespoon of olive oil, and roast for 20-25 minutes or until tender.
- Step 2: Sauté the onion and garlic. In a large pot, heat the remaining 1 tablespoon of olive oil over medium heat. Add the diced onion and cook for 5-7 minutes or until softened. Add the minced garlic and cook for an additional 1-2 minutes.
- Step 3: Add the kale and spices. Add the chopped kale, ground cumin, smoked paprika, salt, and black pepper to the pot. Cook for 2-3 minutes or until the kale has wilted.
- Step 4: Add the roasted sweet potatoes and broth. Add the roasted sweet potatoes, vegetable broth, and heavy cream or coconut cream to the pot. Bring the mixture to a simmer.
- Step 5: Purée the soup. Use an immersion blender to purée the soup until smooth. Alternatively, you can transfer the soup to a blender and blend in batches, then return it to the pot.
- Step 6: Serve and enjoy. Serve the creamy sweet potato and kale soup hot, garnished with chopped fresh herbs or a dollop of sour cream, if desired.
Recipe Notes
- Storage tip: Cool the soup to room temperature, then refrigerate or freeze for later use.
- Make ahead: Prepare the soup up to a day in advance, then reheat and serve.
- Substitution: Swap the heavy cream or coconut cream for a non-dairy milk alternative, such as almond or soy milk, for a lighter version.
- Pro tip: For an extra creamy soup, add 1-2 tablespoons of unsalted butter or cream cheese to the pot during the last 5 minutes of cooking.
