This Sweet Potato Kale Soup is a cozy and nutrient-packed bowl of goodness, filled with hearty vegetables, chickpeas, and flavorful broth. It’s the perfect plant-based comfort food to warm you up and keep you satisfied.

Why You’ll Love This Recipe

• Wholesome and loaded with vegetables
• Naturally vegan and gluten-free
• Rich in fiber and plant-based protein
• Easy to prepare with minimal ingredients
• Great for meal prep and leftovers

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 2 stalks celery, diced
• 1/2 large yellow onion, diced
• 1 red bell pepper, diced
• 3 to 5 cloves garlic, minced
• 1 tsp dried rosemary
• 1/2 tsp dried thyme
• 2 medium or 1 large sweet potato, peeled and diced
• 2 cups cooked chickpeas (rinsed 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

Directions

1. In a large nonstick pot, add onion, celery, and bell pepper with a splash of water or oil. Sauté over medium heat for about 5 minutes, until onion is translucent.
2. Add garlic, rosemary, and thyme. Stir and sauté for another 1 to 2 minutes until fragrant.
3. Add the diced sweet potato and 1/3 cup water. Cover the pot and steam for 5 minutes.
4. Uncover and stir. Add chickpeas, vegetable broth, and water. Stir again and bring to a boil.
5. Reduce heat to medium-low and simmer for 10 minutes.
6. Add chopped kale, stir, and cook for another 2 to 5 minutes.
7. Season with salt and pepper. Serve warm.

Servings and timing

• Servings: 4
• Prep time: 10 minutes
• Cook time: 27 minutes
• Total time: 37 minutes

Variations

• Swap chickpeas for butter beans, white beans, or lentils
• Add a pinch of cayenne or red pepper flakes for heat
• Stir in a splash of balsamic vinegar or lemon juice for brightness
• Use all broth for a richer flavor (instead of part water)
• Blend part of the soup for a thicker consistency

storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat on the stovetop or in the microwave until heated through. Freezing is not recommended as sweet potatoes may change texture.

FAQs

Can I freeze this soup?

It’s not recommended. Sweet potatoes can become grainy after freezing and thawing.

Can I use fresh herbs instead of dried?

Yes, substitute with about 3x the amount of fresh herbs.

What other greens can I use besides kale?

Spinach, chard, or collard greens are all good alternatives.

Is this soup spicy?

Not as written, but you can add chili flakes or cayenne to spice it up.

Can I make this oil-free?

Yes, use water to sauté the vegetables.

Can I blend the soup?

Yes, you can partially blend it for a creamier texture, but avoid blending the kale for color and texture reasons.

What can I serve with it?

Crusty bread, avocado toast, or a grain bowl pairs well.

How do I make it more filling?

Add cooked pasta, quinoa, or rice to bulk it up.

Is this soup good for meal prep?

Absolutely. It stores and reheats well throughout the week.

Can I double the recipe?

Yes, it’s easy to double for a larger batch. Just use a big enough pot!

Conclusion

Sweet Potato Kale Soup is the ultimate cozy, feel-good meal. It’s nourishing, satisfying, and comes together with everyday ingredients. Perfect for busy weeknights, lazy weekends, or whenever you need a veggie-packed bowl of warmth.

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