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Why You'll Love This onepot sweet potato and kale soup for comfort food after holidays
- Easy to Make: This recipe requires just one pot and a few simple ingredients, making it a breeze to prepare.
- Nutritious: Sweet potatoes and kale are packed with vitamins, minerals, and antioxidants, making this soup a healthy and nutritious option.
- Comforting: There's something so comforting about a warm, hearty bowl of soup, especially after a long day.
- Customizable: Feel free to add your own favorite ingredients or spices to make this soup your own.
- Make-Ahead: This soup can be made ahead of time and refrigerated or frozen for later, making it perfect for meal prep or busy weeknights.
- Affordable: This recipe is budget-friendly and uses ingredients that are likely already in your pantry.
- Delicious: The combination of sweet potatoes, kale, and aromatic spices is absolutely delicious and will become a new favorite.
- One-Pot Wonder: This recipe is a true one-pot wonder, meaning you can cook everything in just one pot and have minimal cleanup.
Ingredient Breakdown
The key ingredients in this recipe are sweet potatoes, kale, onion, garlic, chicken broth, and aromatic spices like cumin and paprika. Sweet potatoes add natural sweetness and creamy texture, while kale provides a boost of nutrients and a pop of color. Onion and garlic add depth of flavor, while chicken broth helps to bring everything together. The aromatic spices add a warm, comforting flavor that's perfect for the holiday season. When selecting sweet potatoes, look for ones that are firm and have a smooth, even skin. For kale, choose bunches with crisp, dark green leaves. You can also substitute other leafy greens like spinach or collard greens if you prefer.
How to Make onepot sweet potato and kale soup for comfort food after holidays
Chop 1 large onion and 3 cloves of garlic. Heat 2 tablespoons of olive oil in a large pot over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for an additional 1-2 minutes, until fragrant.
Add 2 large sweet potatoes, peeled and cubed, to the pot. Cook for 5 minutes, stirring occasionally, until they begin to soften.
Pour in 4 cups of chicken broth and add 1 teaspoon of ground cumin, 1 teaspoon of smoked paprika, and 1/2 teaspoon of salt. Stir to combine and bring the mixture to a boil.
Reduce the heat to low and simmer the soup for 20-25 minutes, or until the sweet potatoes are tender.
Stir in 2 cups of chopped kale and cook until wilted, about 5 minutes.
Use an immersion blender to blend the soup until smooth, or leave it chunky - it's up to you!
Tips for Perfect Results
Choose the best ingredients you can find, including fresh sweet potatoes and kale, to ensure the best flavor and texture.
Cook the sweet potatoes until they're tender, but still hold their shape. Overcooking can make them mushy and unappetizing.
Add the kale towards the end of cooking time, so it wilts into the soup but still retains some of its texture and flavor.
Feel free to add your own favorite spices or herbs to the soup to give it a unique flavor. Some options might include dried thyme, rosemary, or a pinch of cayenne pepper.
Consider adding some crusty bread or a side salad to make this soup a complete and satisfying meal.
This soup freezes beautifully, so consider making a double batch and freezing some for later. Simply thaw and reheat when you're ready for a quick and easy meal.
Consider adding some fun toppings to your soup, such as a dollop of sour cream, a sprinkle of chopped fresh herbs, or a few croutons.
Involve your family in the cooking process by letting them help with tasks like chopping the onion or kale, or stirring the soup.
Common Mistakes to Avoid
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Not Cooking the Sweet Potatoes Long Enough:
Fix: Make sure to cook the sweet potatoes until they're tender, but still hold their shape. This should take about 20-25 minutes, depending on the size of your sweet potatoes.
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Overcooking the Kale:
Fix: Add the kale towards the end of cooking time, so it wilts into the soup but still retains some of its texture and flavor. This should take about 5 minutes, depending on the heat and the freshness of your kale.
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Not Using High-Quality Ingredients:
Fix: Choose the best ingredients you can find, including fresh sweet potatoes and kale, to ensure the best flavor and texture. This will make a big difference in the overall quality of your soup.
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Not Seasoning the Soup Enough:
Fix: Taste the soup as you go and adjust the seasoning accordingly. You can always add more salt, pepper, or spices, but it's harder to remove excess seasoning from the soup.
Variations & Substitutions
Add a diced jalapeno or serrano pepper to the soup for an extra kick of heat.
Add a splash of heavy cream or half-and-half to the soup for a rich and creamy texture.
Add a sprinkle of smoked paprika or a few slices of bacon to the soup for a smoky flavor.
Substitute the chicken broth with a vegetable broth and add some sautéed mushrooms or tofu for extra protein.
Add a sprinkle of chopped fresh herbs like parsley, basil, or cilantro to the soup for a bright and refreshing flavor.
Add some diced chicken or beef to the soup and simmer until the meat is cooked through, then serve with some crusty bread or over rice.
Storage & Make-Ahead
Store the soup at room temperature for up to 2 hours. After that, it's best to refrigerate or freeze the soup to prevent bacterial growth.
Store the soup in the refrigerator for up to 5 days. Reheat the soup gently over low heat, stirring occasionally, until warmed through.
Store the soup in the freezer for up to 3 months. To freeze, let the soup cool completely, then transfer it to an airtight container or freezer bag. To thaw, simply leave the soup in the refrigerator overnight or reheat it gently over low heat, stirring occasionally, until warmed through.
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 freeze this soup?
Yes, this soup freezes beautifully! Simply let it cool completely, then transfer it to an airtight container or freezer bag. To thaw, simply leave the soup in the refrigerator overnight or reheat it gently over low heat, stirring occasionally, until warmed through.
What can I serve with this soup?
This soup is delicious on its own, but you can also serve it with some crusty bread, a side salad, or a swirl of creamy sour cream. Feel free to get creative and add your own favorite toppings or sides!
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. This is a great option for a hands-off, set-it-and-forget-it meal.
Is this soup spicy?
This soup has a mild, comforting flavor, but you can always add some heat if you prefer. Feel free to add a diced jalapeno or serrano pepper to the soup for an extra kick of heat.
Can I make this soup vegan?
Yes, you can make this soup vegan by substituting the chicken broth with a vegetable broth and adding some sautéed mushrooms or tofu for extra protein. Simply omit the heavy cream or half-and-half and use a non-dairy milk instead.
How do I reheat this soup?
To reheat the soup, simply warm it gently over low heat, stirring occasionally, until warmed through. You can also reheat it in the microwave in 30-second increments, stirring between each heating, until warmed through.
Can I make this soup in a pressure cooker?
Yes, you can make this soup in a pressure cooker! Simply brown the onion and garlic in a pan, then add all the ingredients to the pressure cooker and cook for 10-15 minutes. This is a great option for a quick and easy meal.
onepot sweet potato and kale soup for comfort food after holidays
Ingredients
- 2 medium sweet potatoes, peeled and diced
- 2 cups curly kale, stems removed and discarded, leaves chopped
- 1 large onion, chopped
- 3 cloves garlic, minced
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 4 cups vegetable broth
- 1/2 cup heavy cream or half-and-half (optional)
- 2 tablespoons olive oil
Instructions
- Step 1: Sauté the Onion and Garlic. Heat the olive oil in a large pot over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for an additional 1-2 minutes.
- Step 2: Add the Sweet Potatoes and Thyme. Add the diced sweet potatoes, dried thyme, salt, and pepper to the pot. Cook for 5 minutes, stirring occasionally.
- Step 3: Add the Vegetable Broth and Bring to a Boil. Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat to low and simmer for 15-20 minutes, or until the sweet potatoes are tender.
- Step 4: Add the Kale and Simmer. Stir in the chopped kale and continue to simmer for an additional 5-7 minutes, or until the kale has wilted.
- Step 5: Purée the Soup (Optional). If desired, use an immersion blender to purée the soup until smooth. Alternatively, allow the soup to cool and purée it in a blender.
- Step 6: Add the Heavy Cream (Optional) and Serve. If using heavy cream or half-and-half, stir it in just before serving. Taste and adjust the seasoning as needed. Serve hot, garnished with chopped fresh herbs or a sprinkle of paprika, 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, refrigerating or freezing until ready to reheat and serve.
- Substitution: Swap curly kale for other leafy greens, such as spinach or collard greens, if desired.
- Pro tip: For an extra creamy soup, add more heavy cream or half-and-half to taste.
