Estimated reading time: 5 minutes

Sweet potato kale soup is a calming Fall recipe with hints of cinnamon, tarragon, and garlic, with sweet potato, kale, chickpeas, sweet red pepper, and cauliflower.

Fill your tummy with this easy sweet potato kale soup, ready in under one hour from pot to table.

It’s an easy Fall soup recipe that your family will love and perfect to bring to work or eat the next day.

Sweet Potato Kale Recipe Idea Fruition

Ever since my wife went on a low GI diet, all she’s wanted is sweet potatoes.

Lately, we’ve eaten loads of these root vegetables any way we can get them.

We’ve had mashed sweet potatoes and baked sweet potato fries, which are out-of-this-world, which we both struggle to portion.

This year, we grew Swiss chard in our garden and quickly fell in love with the taste that we have bought numerous times since, along with Kale.

I also made kale chips, which are crunchy, healthy, and packed with flavour.

We wanted to incorporate more greens in our diet, and the sweet potato kale soup was born.

Sausage Sweet Potato Kale Soup

Keeping a soup simple brings out the flavours but if you want to make a thick hearty soup that eats like a meal you can add meat, vegetables and legumes such as beans, peas and lentils.

If I’m in the mood, I’ll add cooked sausage to this recipe to bulk it out with protein.

Kale and Sweet Potation Nutrition

As soon as the weather gets chilly, we crave hot bowls of soup like most of you can probably relate.

This soup is packed full of nutrients and is light but perfect for a Fall afternoon lunch or part of a dinner service in the evening, along with your main meal of the night..

Kale is known as a superfood and one of the healthiest foods in the world, according to Foodland, Ontario.

Different varieties of kale have different tastes, textures, and colors.

Curly kale is bright green with ruffled edges and has a pungent flavor with peppery and slightly bitter qualities, while Lacinato or dinosaur kale has bluish-green leaves, firm texture, and a flavor that is deep and earthy with nutty sweetness. – Foodland

The most common sweet potato varieties grown in Ontario are Beauregard and Covington. A limited amount of the white-fleshed O’Henry variety and the Japanese Murasaki and Okinawa are also grown.

Sweet Potato Facts and Nutrition

What is a Sweet Potato?

The information below is provided by Foodland, Ontario.

The sweet potato’s deep orange flesh makes it a nutritional powerhouse.

One serving has four times the recommended daily allowance for beta carotene.

Not only does this acclaimed antioxidant, which converts to Vitamin A, help keep our skin, hair, and eyesight healthy, but its low glycemic index makes it ideal for diabetics.

Ontario sweet potatoes also contain fiber. They’re fat and cholesterol-free and can replace regular potatoes in most recipes.

Sneaking Veggies Into Soups

I’m always on a mission to create the best soup recipes using inexpensive ingredients found in our refrigerator, freezer and pantry.

The great thing about making any soup is your ingredient options are endless especially if you plan to use the hand blender to mash it altogether like I have in this recipe.

Your kids won’t know that there are chickpeas or other vegetables hidden into this recipe unless you tell them.

Cinnamon adds the allure of Fall reminding me of leaves falling from trees.

If you are hosting a dinner party this sweet potato kale soup pairs perfectly with salad or light meal.

Cooking Sweet Potatoes

Kale and many other greens have quickly become a very popular side dish and ingredient in many meals.

I have yet to make a kale soup but I’m sure that the cold weather around the corner and our newfound passion for Kale will make for some new creations in the CBB kitchen.

You could even turn this soup into a baked sweet potato recipe by roasting the sweet potatoes in the oven first.

Doing so will release the sweetness adding a charred, sugary taste to this soup recipe.

Many people refrain from buying sweet potatoes because they don’t know how to cook them.

However, they are easy to prepare in a variety of ways plus include them in recipes as I did today.

How To Make Sweet Potato Kale Soup

Sweet potato kale soup is a calming Fall recipe with hints of cinnamon, tarragon, and garlic, with sweet potato, kale, chickpeas, sweet red pepper and cauliflower.

• Yield: 8-10 servings depending on bowl size
• Cooking Time: 45 minutes -1 hour
• Prep Time: 20 minutes

Ingredients

• 3 cups small cubed sweet potato or yam
• 1 cup fresh basil and 6 cloves of garlic minced together
• 3 cups chopped fresh kale
• 1 cup chopped cauliflower
• 1 cup chopped celery
• 1/2 cup of chopped red pepper
• 1 cup cooked chickpeas
• 1 teaspoon salt (adjust as needed)
• 1 teaspoon pepper
• 1 teaspoon of butter
• 1 cup of fresh chopped parsley
• 6-8 cups of chicken broth

After using the hand blender

• 1 tablespoon crushed tarragon
• 1 teaspoon cinnamon
• 1 tablespoon dry parsley

Instructions

• In a stock pot, add the chicken broth, then add the butter, chickpeas, salt, pepper, celery, kale, sweet potato, cauliflower, red peppers, basil, and garlic.
• Bring the pot to a boil, then lower to medium-high heat and cook until the vegetables are tender, 15-20 minutes.
• Using a hand blender, blend the soup mixture in the pot until it is smooth, and creamy.
• If you want to add a couple of tablespoons of milk or cream to make it even creamier, you can do that as well.
• Once blended, add the crushed tarragon, cinnamon, and dry parsley, stir, and let simmer for 10 minutes.
• Serve hot with a spoonful of Greek yogurt with chopped fresh chives or parsley.

If you buy cans of soup for convenience you must try to make your own pots of soup and store it for future use as it’s much cheaper for your grocery budget.

It may seem like a few ingredients but it’s not really that expensive to make this soup and most people carry the simple pantry items I used in this soup recipe to bring out the Fall flavours.

Continue to Content

Yield: 8-10 servings

Easy Sweet Potato Kale Soup Recipe

Prep Time: 20 minutes

Cook Time: 45 minutes

Total Time: 1 hour 5 minutes

Print

Ingredients

• 3 cups small cubed sweet potato or yam
• 1 cup fresh basil and 6 cloves of garlic minced together
• 3 cups chopped fresh kale
• 1 cup chopped cauliflower
• 1 cup chopped celery
• 1/2 cup of chopped red pepper
• 1 cup cooked chickpeas
• 1 teaspoon salt (adjust as needed)
• 1 teaspoon pepper
• 1 teaspoon of butter
• 1 cup of fresh chopped parsley
• 6-8 cups of chicken broth
• After using the hand blender
• 1 tablespoon crushed tarragon
• 1 teaspoon cinnamon
• 1 tablespoon dry parsley

Instructions

1. In a stock pot, add the chicken broth, then add the butter, chickpeas, salt, pepper, celery, kale, sweet potato, cauliflower, red peppers, basil, and garlic.
2. Bring the pot to a boil, then lower to medium-high heat and cook until the vegetables are tender, 15-20 minutes.
3. Using a hand blender, blend the soup mixture in the pot until it is smooth, and creamy.
4. If you want to add a couple of tablespoons of milk or cream to make it even creamier, you can do that as well.
5. Once blended, add the crushed tarragon, cinnamon, and dry parsley, stir, and let simmer for 10 minutes.
6. Serve hot with a spoonful of Greek yogurt with chopped fresh chives or parsley.

Did you make this recipe?

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