Name: Sweet Potato and Kale Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1 tablespoon oil (I use avocado oil); 1 medium yellow onion (diced); 2 cloves garlic (minced); 1 cup diced tomatoes; 2 medium sweet potatoes (peeled and diced); ¼ teaspoon ground cumin; 1 teaspoon sea salt; ¼ teaspoon black pepper; 3 cups vegetable broth (or water); 1 bay leaf; 3 cups chopped kale; ½ lemon (juiced)

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This sweet potato and kale soup is packed with vegetables, including sweet potato, kale, fresh tomatoes, and onions. It's easy to make and comes together in a quick 30 minutes. Enjoy this soup on its own or as a delicious side to a nourishing salad.

This is literally one of my favorite soup recipes. The best part: it's so easy to make, cheap, packed with flavor, and comforting. Perfect for Fall, Winter, or early Spring, you'll love this soup. Serve with toasted No Knead Bread for the perfect comfort meal.

Made with a few ingredients, this soup comes together in less than 30 minutes for a savory meal or side dish.

Ingredients you'll need

What I love most about this recipe is how few ingredients you really need:

Sweet potatoes: Peel them and dice them up into ½ inch pieces. You can also do 1-inch pieces, but I personally just enjoy the smaller pieces more.
Fresh tomatoes: The tomatoes add so much flavor to any dish. It's one of my favorite ingredients to add to non-creamy soups as it gives the soup color and flavor.
Onion: I've made this soup with both white and red onion and both taste great. You can't go wrong with either. Just make sure you cook them long enough before adding the other ingredients.
Kale: If you're looking for an easy way to get some greens in, this soup is a great candidate. Once the soup is done, just add a few handfuls of chopped up kale. It boosts the nutrients, adds texture, and is so delicious.
Garlic: I love adding a clove or two of minced garlic to most of my dishes. Not only does this add so much flavor, but it also makes your kitchen smell amazing,
Seasoning: you just need sea salt, black pepper, a bay leaf, and ground cumin for this soup - that's it.

Side angle of bowl of soup with spoon in it

How to make sweet potato and kale soup

Once you prep all of your ingredients, you can whip this soup up on your stovetop in less than 30 minutes. I love using my Staub Cast-Iron Dutch Oven to make this soup. Soup doesn't get easier than that.

1. Sauté garlic and onion: Warm the oil on medium-low heat in a medium pot. Add onion and garlic. Sauté until onions are translucent, stirring occasionally, about 3 minutes.

2. Add remaining ingredients: Add sweet potato, tomatoes, water, bay leaf, salt, pepper, and cumin. Increase the heat to medium and stir well. Bring to a gentle boil. Immediately lower the heat to medium-low.

3. Simmer: Cover the pot and let the soup simmer for about 20 minutes. Make sure the sweet potatoes are cooked through and turn off the heat.

4. Add kale: Remove the bay leaf and gently fold in the kale into the soup. Adjust seasoning if needed. Serve or store for later.

Pro tip: If you do know in advance that you won't be enjoying it for another day or two, hold off on adding the kale until you're ready to enjoy it. At that time, just fold it in when you reheat the soup.

Step-by-step instructions on how to make the soup.

Storage and reheating

Fridge: Store in a glass airtight container in the fridge for up to 3 days.
Reheat: Warm the soup in a small saucepan on medium-low heat.

Serving suggestions

With a heaping salad: A simple green salad is so delicious with this soup. It's a delicious way to pack in the vegetables, especially if you have been running low in that department.
Serve with warm bread: As with any soup, you can never go wrong with bread.
On its own, I frequently make this as a light lunch. While it makes 4 servings, double it to make a nourishing meal.

Bowl of soup with spoon and linen napkin

More tasty soup recipes

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