Sweet Potato Kale Soup Savory and Nourishing Recipe

ByAisha
- 2 medium sweet potatoes, peeled and diced into 1-inch cubes - 4 cups fresh kale, stems removed and roughly chopped - 1 medium onion, diced finely - 3 cloves garlic, minced - 1 teaspoon fresh ginger, grated Sweet potatoes are the star. They add natural sweetness and creamy texture. Kale brings a vibrant green color and nutrients. The onion, garlic, and ginger provide a warm, aromatic base. These flavors mix well to create a hearty soup. - 4 cups vegetable broth (homemade or store-bought) - 1 can (14 oz) full-fat coconut milk - 1 tablespoon extra virgin olive oil - 1 teaspoon ground cumin - 1 teaspoon smoked paprika - Salt and freshly cracked pepper to taste Vegetable broth is crucial. It adds depth and richness to the soup. The coconut milk gives a creamy finish, making the soup smooth. Olive oil brings healthy fats and flavor. Cumin and smoked paprika enhance the warmth and complexity. - Fresh cilantro, chopped for garnish (optional) Cilantro adds a fresh taste and color. You can also use lemon wedges for brightness. A sprinkle of chili flakes can add heat if desired. These garnishes make your soup visually appealing and flavorful. {{ingredient_image_2}} To start, you need to prepare the sweet potatoes and kale. Peel the sweet potatoes and cut them into 1-inch cubes. This size helps them cook evenly. For the kale, remove the tough stems and chop the leaves roughly. This adds great texture to your soup. Next, you will dice the onion, mince the garlic, and grate the ginger. Use a sharp knife for dicing the onion into small pieces. This way, it cooks faster and blends well with the soup. Mince the garlic into tiny bits. Fresh garlic adds a nice kick. Grate the ginger for a hint of warmth. These three ingredients will form a strong flavor base. Heat a large pot over medium heat and add the olive oil. Once the oil is hot, toss in the diced onion. Sauté for about five minutes. Stir it occasionally until the onion turns soft and clear. Now, add the minced garlic and grated ginger to the pot. Cook for another one or two minutes. Stir constantly so the garlic doesn’t burn. You want the mix to smell amazing! Next, add the diced sweet potatoes along with ground cumin and smoked paprika. Stir well to coat the sweet potatoes with spices. This brings out their natural sweetness. Pour in the vegetable broth, ensuring all the ingredients are submerged. Bring the mixture to a boil, then lower the heat to let it simmer. Cook uncovered for 15 to 20 minutes. The sweet potatoes should be tender and easy to pierce with a fork. Once the sweet potatoes are soft, it's time to blend the soup. If you have an immersion blender, blend it right in the pot. If not, carefully transfer batches to a countertop blender. Blend until smooth and creamy. Now, stir in the coconut milk and chopped kale. Let the soup simmer for another five to seven minutes. This helps the kale soften without losing its bright green color. Taste the soup and sprinkle in salt and freshly cracked pepper. Adjust the seasoning to fit your taste. If you want more flavor, add extra spices. Serve the soup hot in bowls. If you like, garnish with fresh chopped cilantro for a nice touch! To lift the taste of your Sweet Potato Kale Soup, try adding spices like cinnamon or nutmeg for warmth. Fresh herbs like parsley or thyme can add bright notes. Adjusting the seasoning is key. Start with salt and pepper. Taste often to find the right balance. You can always add more spice, but it's hard to take it away. Using an immersion blender makes blending easy. It lets you blend the soup right in the pot. If you use a countertop blender, be careful with the hot soup. Blend in small batches and let steam escape. To check sweet potato tenderness, simply pierce a cube with a fork. If it goes in easily, they’re ready! Serve your soup with crusty bread or a fresh salad for a full meal. For a polished look, ladle the soup into bowls and garnish with cilantro. A wedge of lemon on the side adds zest. A sprinkle of chili flakes will give it a touch of heat. Enjoy your beautiful, nourishing dish! Pro Tips Use Fresh Ingredients: Fresh sweet potatoes and kale will enhance the flavor and nutritional value of your soup. Always select firm, unblemished produce for the best results. Customize the Spices: Feel free to adjust the spices to your taste. Add a pinch of cayenne pepper for heat or a dash of nutmeg for warmth to elevate the flavor profile. Texture Preference: If you prefer a chunkier soup, blend only half of the mixture and leave the rest intact for added texture. This can create a delightful contrast in your soup. Storage Tips: This soup stores well in the refrigerator for up to 5 days. For longer storage, freeze in individual portions for a quick and healthy meal option later. {{image_4}} You can switch kale for other leafy greens. Spinach works well. It cooks faster and adds a nice touch. You might also try Swiss chard or collard greens. Each green gives a unique flavor. For a creamy option, use cashew cream or almond milk. These give a rich taste without dairy. Just blend soaked cashews with water for a smooth cream. If you like heat, add chili peppers. Fresh jalapeños or serranos give great flavor. Chop them finely and cook them with the onions. For a smoky kick, add a dash of cayenne pepper or red pepper flakes. You can also play with spices. Try adding curry powder or smoked paprika. These spices add warmth and depth to the soup. To make this soup heartier, add beans or lentils. Canned chickpeas or black beans blend nicely. They also add fiber and protein. If you prefer meat, cook some diced chicken or turkey in the pot first. Stir it in before adding the sweet potatoes. For seafood lovers, shrimp or crab would be tasty. They cook quickly and pair well with the soup's flavors. After making your sweet potato kale soup, let it cool. Pour it into an airtight container. Store it in the fridge. This soup keeps well for about 4 to 5 days. Always check for any signs of spoilage before eating. To freeze the soup, cool it completely first. Then, pour it into freezer-safe bags. Remove as much air as you can. The soup can last for up to 3 months in the freezer. When you're ready to eat, thaw it in the fridge overnight. Reheat it on the stove or in the microwave until hot. Making this soup ahead of time is a great idea. You can portion it into individual servings. These portions are perfect for easy lunches. Just heat and eat when you're on the go. You can also add toppings like cilantro or chili flakes when serving. This adds flavor and color to your meal. Yes, you can easily make this soup vegan. The main non-vegan ingredient is the coconut milk. You can use a light coconut milk or cashew cream for a creamy texture. Also, ensure that your vegetable broth is vegan-friendly. If you want to add protein, chickpeas or lentils are great options. They blend well with the flavors and keep the soup hearty. To make this soup lower in calories, consider these tips: - Use less coconut milk or switch to a low-fat version. - Skip the olive oil and sauté the onion in water or broth instead. - Increase the amount of kale and sweet potatoes. They are low in calories but high in nutrients. - You can also add more spices to enhance flavor without adding calories. This soup pairs well with many sides. Here are some suggestions: - Serve with a slice of whole-grain bread for a filling meal. - A fresh green salad brings a nice crunch. - Try a side of roasted vegetables to complement the soup's flavors. - For a complete meal, add a protein like grilled chicken or beans. This Sweet Potato Kale Soup is hearty and healthy. You learned about the key ingredients, the steps to make it, and clever tips to enhance flavor. Remember to try the variations, too. They can change the soup in fun ways. Storing this soup is easy, whether in the fridge or freezer. Enjoy it with your favorite side dishes for a full meal. With these tips, you can create the best soup for any occasion. Happy cooking!

WANT TO SAVE THIS RECIPE?

Warm up your kitchen with my Savory and Nourishing Sweet Potato Kale Soup! This soup is packed with flavor and nutrients, perfect for cozy nights or healthy lunches. In this post, I’ll guide you through simple steps to make this delicious dish. From choosing fresh ingredients to perfecting the blend, you’ll discover everything you need to know. Ready to savor the goodness? Let’s dive in!

Why I Love This Recipe

  1. Comforting and Hearty: This sweet potato kale soup is a warm hug in a bowl, perfect for chilly days or when you’re feeling under the weather.
  2. Nutritious Ingredients: Packed with vitamins and minerals from sweet potatoes and kale, this soup is not only delicious but also a powerhouse of nutrition.
  3. Easy to Make: With simple ingredients and straightforward steps, this soup comes together quickly, making it a great weeknight dinner option.
  4. Versatile Recipe: Customize it to your taste by adding spices or proteins, or enjoy it as is for a vegan-friendly meal that everyone will love.

Ingredients

Main Ingredients for Sweet Potato Kale Soup

– 2 medium sweet potatoes, peeled and diced into 1-inch cubes

– 4 cups fresh kale, stems removed and roughly chopped

– 1 medium onion, diced finely

– 3 cloves garlic, minced

– 1 teaspoon fresh ginger, grated

Sweet potatoes are the star. They add natural sweetness and creamy texture. Kale brings a vibrant green color and nutrients. The onion, garlic, and ginger provide a warm, aromatic base. These flavors mix well to create a hearty soup.

Broth and Cream Components

– 4 cups vegetable broth (homemade or store-bought)

– 1 can (14 oz) full-fat coconut milk

– 1 tablespoon extra virgin olive oil

– 1 teaspoon ground cumin

– 1 teaspoon smoked paprika

– Salt and freshly cracked pepper to taste

Vegetable broth is crucial. It adds depth and richness to the soup. The coconut milk gives a creamy finish, making the soup smooth. Olive oil brings healthy fats and flavor. Cumin and smoked paprika enhance the warmth and complexity.

Optional Garnishes

– Fresh cilantro, chopped for garnish (optional)

Cilantro adds a fresh taste and color. You can also use lemon wedges for brightness. A sprinkle of chili flakes can add heat if desired. These garnishes make your soup visually appealing and flavorful.

Step-by-Step Instructions

Preparation

To start, you need to prepare the sweet potatoes and kale. Peel the sweet potatoes and cut them into 1-inch cubes. This size helps them cook evenly. For the kale, remove the tough stems and chop the leaves roughly. This adds great texture to your soup.

Next, you will dice the onion, mince the garlic, and grate the ginger. Use a sharp knife for dicing the onion into small pieces. This way, it cooks faster and blends well with the soup. Mince the garlic into tiny bits. Fresh garlic adds a nice kick. Grate the ginger for a hint of warmth. These three ingredients will form a strong flavor base.

Cooking the Soup

Heat a large pot over medium heat and add the olive oil. Once the oil is hot, toss in the diced onion. Sauté for about five minutes. Stir it occasionally until the onion turns soft and clear.

Now, add the minced garlic and grated ginger to the pot. Cook for another one or two minutes. Stir constantly so the garlic doesn’t burn. You want the mix to smell amazing!

Next, add the diced sweet potatoes along with ground cumin and smoked paprika. Stir well to coat the sweet potatoes with spices. This brings out their natural sweetness. Pour in the vegetable broth, ensuring all the ingredients are submerged. Bring the mixture to a boil, then lower the heat to let it simmer. Cook uncovered for 15 to 20 minutes. The sweet potatoes should be tender and easy to pierce with a fork.

Blending and Finishing

Once the sweet potatoes are soft, it’s time to blend the soup. If you have an immersion blender, blend it right in the pot. If not, carefully transfer batches to a countertop blender. Blend until smooth and creamy.

Now, stir in the coconut milk and chopped kale. Let the soup simmer for another five to seven minutes. This helps the kale soften without losing its bright green color.

Taste the soup and sprinkle in salt and freshly cracked pepper. Adjust the seasoning to fit your taste. If you want more flavor, add extra spices. Serve the soup hot in bowls. If you like, garnish with fresh chopped cilantro for a nice touch!

Tips & Tricks

Flavor Enhancement Tips

To lift the taste of your Sweet Potato Kale Soup, try adding spices like cinnamon or nutmeg for warmth. Fresh herbs like parsley or thyme can add bright notes. Adjusting the seasoning is key. Start with salt and pepper. Taste often to find the right balance. You can always add more spice, but it’s hard to take it away.

Cooking Techniques

Using an immersion blender makes blending easy. It lets you blend the soup right in the pot. If you use a countertop blender, be careful with the hot soup. Blend in small batches and let steam escape. To check sweet potato tenderness, simply pierce a cube with a fork. If it goes in easily, they’re ready!

Serving Suggestions

Serve your soup with crusty bread or a fresh salad for a full meal. For a polished look, ladle the soup into bowls and garnish with cilantro. A wedge of lemon on the side adds zest. A sprinkle of chili flakes will give it a touch of heat. Enjoy your beautiful, nourishing dish!

Pro Tips

  1. Use Fresh Ingredients: Fresh sweet potatoes and kale will enhance the flavor and nutritional value of your soup. Always select firm, unblemished produce for the best results.
  2. Customize the Spices: Feel free to adjust the spices to your taste. Add a pinch of cayenne pepper for heat or a dash of nutmeg for warmth to elevate the flavor profile.
  3. Texture Preference: If you prefer a chunkier soup, blend only half of the mixture and leave the rest intact for added texture. This can create a delightful contrast in your soup.
  4. Storage Tips: This soup stores well in the refrigerator for up to 5 days. For longer storage, freeze in individual portions for a quick and healthy meal option later.

Variations

Ingredient Substitutions

You can switch kale for other leafy greens. Spinach works well. It cooks faster and adds a nice touch. You might also try Swiss chard or collard greens. Each green gives a unique flavor.

For a creamy option, use cashew cream or almond milk. These give a rich taste without dairy. Just blend soaked cashews with water for a smooth cream.

Spicy Version

If you like heat, add chili peppers. Fresh jalapeños or serranos give great flavor. Chop them finely and cook them with the onions. For a smoky kick, add a dash of cayenne pepper or red pepper flakes.

You can also play with spices. Try adding curry powder or smoked paprika. These spices add warmth and depth to the soup.

Protein Additions

To make this soup heartier, add beans or lentils. Canned chickpeas or black beans blend nicely. They also add fiber and protein.

If you prefer meat, cook some diced chicken or turkey in the pot first. Stir it in before adding the sweet potatoes. For seafood lovers, shrimp or crab would be tasty. They cook quickly and pair well with the soup’s flavors.

Storage Info

Refrigeration Tips

After making your sweet potato kale soup, let it cool. Pour it into an airtight container. Store it in the fridge. This soup keeps well for about 4 to 5 days. Always check for any signs of spoilage before eating.

Freezing Instructions

To freeze the soup, cool it completely first. Then, pour it into freezer-safe bags. Remove as much air as you can. The soup can last for up to 3 months in the freezer. When you’re ready to eat, thaw it in the fridge overnight. Reheat it on the stove or in the microwave until hot.

Meal Prep Ideas

Making this soup ahead of time is a great idea. You can portion it into individual servings. These portions are perfect for easy lunches. Just heat and eat when you’re on the go. You can also add toppings like cilantro or chili flakes when serving. This adds flavor and color to your meal.

FAQs

Can I make this Sweet Potato Kale Soup vegan?

Yes, you can easily make this soup vegan. The main non-vegan ingredient is the coconut milk. You can use a light coconut milk or cashew cream for a creamy texture. Also, ensure that your vegetable broth is vegan-friendly. If you want to add protein, chickpeas or lentils are great options. They blend well with the flavors and keep the soup hearty.

How can I adjust this soup for a lower calorie version?

To make this soup lower in calories, consider these tips:

– Use less coconut milk or switch to a low-fat version.

– Skip the olive oil and sauté the onion in water or broth instead.

– Increase the amount of kale and sweet potatoes. They are low in calories but high in nutrients.

– You can also add more spices to enhance flavor without adding calories.

What can I serve with Sweet Potato Kale Soup?

This soup pairs well with many sides. Here are some suggestions:

– Serve with a slice of whole-grain bread for a filling meal.

– A fresh green salad brings a nice crunch.

– Try a side of roasted vegetables to complement the soup’s flavors.

– For a complete meal, add a protein like grilled chicken or beans.

This Sweet Potato Kale Soup is hearty and healthy. You learned about the key ingredients, the steps to make it, and clever tips to enhance flavor. Remember to try the variations, too. They can change the soup in fun ways. Storing this soup is easy, whether in the fridge or freezer. Enjoy it with your favorite side dishes for a full meal. With these tips, you can create the best soup for any occasion. Happy cookin

- 2 medium sweet potatoes, peeled and diced into 1-inch cubes - 4 cups fresh kale, stems removed and roughly chopped - 1 medium onion, diced finely - 3 cloves garlic, minced - 1 teaspoon fresh ginger, grated Sweet potatoes are the star. They add natural sweetness and creamy texture. Kale brings a vibrant green color and nutrients. The onion, garlic, and ginger provide a warm, aromatic base. These flavors mix well to create a hearty soup. - 4 cups vegetable broth (homemade or store-bought) - 1 can (14 oz) full-fat coconut milk - 1 tablespoon extra virgin olive oil - 1 teaspoon ground cumin - 1 teaspoon smoked paprika - Salt and freshly cracked pepper to taste Vegetable broth is crucial. It adds depth and richness to the soup. The coconut milk gives a creamy finish, making the soup smooth. Olive oil brings healthy fats and flavor. Cumin and smoked paprika enhance the warmth and complexity. - Fresh cilantro, chopped for garnish (optional) Cilantro adds a fresh taste and color. You can also use lemon wedges for brightness. A sprinkle of chili flakes can add heat if desired. These garnishes make your soup visually appealing and flavorful. {{ingredient_image_2}} To start, you need to prepare the sweet potatoes and kale. Peel the sweet potatoes and cut them into 1-inch cubes. This size helps them cook evenly. For the kale, remove the tough stems and chop the leaves roughly. This adds great texture to your soup. Next, you will dice the onion, mince the garlic, and grate the ginger. Use a sharp knife for dicing the onion into small pieces. This way, it cooks faster and blends well with the soup. Mince the garlic into tiny bits. Fresh garlic adds a nice kick. Grate the ginger for a hint of warmth. These three ingredients will form a strong flavor base. Heat a large pot over medium heat and add the olive oil. Once the oil is hot, toss in the diced onion. Sauté for about five minutes. Stir it occasionally until the onion turns soft and clear. Now, add the minced garlic and grated ginger to the pot. Cook for another one or two minutes. Stir constantly so the garlic doesn’t burn. You want the mix to smell amazing! Next, add the diced sweet potatoes along with ground cumin and smoked paprika. Stir well to coat the sweet potatoes with spices. This brings out their natural sweetness. Pour in the vegetable broth, ensuring all the ingredients are submerged. Bring the mixture to a boil, then lower the heat to let it simmer. Cook uncovered for 15 to 20 minutes. The sweet potatoes should be tender and easy to pierce with a fork. Once the sweet potatoes are soft, it's time to blend the soup. If you have an immersion blender, blend it right in the pot. If not, carefully transfer batches to a countertop blender. Blend until smooth and creamy. Now, stir in the coconut milk and chopped kale. Let the soup simmer for another five to seven minutes. This helps the kale soften without losing its bright green color. Taste the soup and sprinkle in salt and freshly cracked pepper. Adjust the seasoning to fit your taste. If you want more flavor, add extra spices. Serve the soup hot in bowls. If you like, garnish with fresh chopped cilantro for a nice touch! To lift the taste of your Sweet Potato Kale Soup, try adding spices like cinnamon or nutmeg for warmth. Fresh herbs like parsley or thyme can add bright notes. Adjusting the seasoning is key. Start with salt and pepper. Taste often to find the right balance. You can always add more spice, but it's hard to take it away. Using an immersion blender makes blending easy. It lets you blend the soup right in the pot. If you use a countertop blender, be careful with the hot soup. Blend in small batches and let steam escape. To check sweet potato tenderness, simply pierce a cube with a fork. If it goes in easily, they’re ready! Serve your soup with crusty bread or a fresh salad for a full meal. For a polished look, ladle the soup into bowls and garnish with cilantro. A wedge of lemon on the side adds zest. A sprinkle of chili flakes will give it a touch of heat. Enjoy your beautiful, nourishing dish! Pro Tips Use Fresh Ingredients: Fresh sweet potatoes and kale will enhance the flavor and nutritional value of your soup. Always select firm, unblemished produce for the best results. Customize the Spices: Feel free to adjust the spices to your taste. Add a pinch of cayenne pepper for heat or a dash of nutmeg for warmth to elevate the flavor profile. Texture Preference: If you prefer a chunkier soup, blend only half of the mixture and leave the rest intact for added texture. This can create a delightful contrast in your soup. Storage Tips: This soup stores well in the refrigerator for up to 5 days. For longer storage, freeze in individual portions for a quick and healthy meal option later. {{image_4}} You can switch kale for other leafy greens. Spinach works well. It cooks faster and adds a nice touch. You might also try Swiss chard or collard greens. Each green gives a unique flavor. For a creamy option, use cashew cream or almond milk. These give a rich taste without dairy. Just blend soaked cashews with water for a smooth cream. If you like heat, add chili peppers. Fresh jalapeños or serranos give great flavor. Chop them finely and cook them with the onions. For a smoky kick, add a dash of cayenne pepper or red pepper flakes. You can also play with spices. Try adding curry powder or smoked paprika. These spices add warmth and depth to the soup. To make this soup heartier, add beans or lentils. Canned chickpeas or black beans blend nicely. They also add fiber and protein. If you prefer meat, cook some diced chicken or turkey in the pot first. Stir it in before adding the sweet potatoes. For seafood lovers, shrimp or crab would be tasty. They cook quickly and pair well with the soup's flavors. After making your sweet potato kale soup, let it cool. Pour it into an airtight container. Store it in the fridge. This soup keeps well for about 4 to 5 days. Always check for any signs of spoilage before eating. To freeze the soup, cool it completely first. Then, pour it into freezer-safe bags. Remove as much air as you can. The soup can last for up to 3 months in the freezer. When you're ready to eat, thaw it in the fridge overnight. Reheat it on the stove or in the microwave until hot. Making this soup ahead of time is a great idea. You can portion it into individual servings. These portions are perfect for easy lunches. Just heat and eat when you're on the go. You can also add toppings like cilantro or chili flakes when serving. This adds flavor and color to your meal. Yes, you can easily make this soup vegan. The main non-vegan ingredient is the coconut milk. You can use a light coconut milk or cashew cream for a creamy texture. Also, ensure that your vegetable broth is vegan-friendly. If you want to add protein, chickpeas or lentils are great options. They blend well with the flavors and keep the soup hearty. To make this soup lower in calories, consider these tips: - Use less coconut milk or switch to a low-fat version. - Skip the olive oil and sauté the onion in water or broth instead. - Increase the amount of kale and sweet potatoes. They are low in calories but high in nutrients. - You can also add more spices to enhance flavor without adding calories. This soup pairs well with many sides. Here are some suggestions: - Serve with a slice of whole-grain bread for a filling meal. - A fresh green salad brings a nice crunch. - Try a side of roasted vegetables to complement the soup's flavors. - For a complete meal, add a protein like grilled chicken or beans. This Sweet Potato Kale Soup is hearty and healthy. You learned about the key ingredients, the steps to make it, and clever tips to enhance flavor. Remember to try the variations, too. They can change the soup in fun ways. Storing this soup is easy, whether in the fridge or freezer. Enjoy it with your favorite side dishes for a full meal. With these tips, you can create the best soup for any occasion. Happy cooking!

Sweet Potato Kale Soup

A hearty and nutritious soup made with sweet potatoes, kale, and coconut milk, perfect for a cozy meal.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Cuisine American
Servings 4
Calories 250 kcal

Ingredients
  

  • 2 medium sweet potatoes, peeled and diced into 1-inch cubes
  • 4 cups fresh kale, stems removed and roughly chopped
  • 1 medium onion, diced finely
  • 3 cloves garlic, minced
  • 1 teaspoon fresh ginger, grated
  • 4 cups vegetable broth
  • 1 can (14 oz) full-fat coconut milk
  • 1 tablespoon extra virgin olive oil
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • to taste salt and freshly cracked pepper
  • optional fresh cilantro, chopped for garnish

Instructions
 

  • In a large pot, heat the olive oil over medium heat. Once hot, add the diced onion and sauté for approximately 5 minutes, stirring occasionally, until the onion becomes softened and translucent.
  • To the pot, add the minced garlic and grated ginger. Cook for an additional 1-2 minutes, stirring constantly, until the mixture is fragrant and the garlic is lightly golden.
  • Incorporate the diced sweet potatoes, ground cumin, and smoked paprika into the mix. Stir well to ensure the sweet potatoes are evenly coated with the spices, allowing their flavors to meld together.
  • Pour the vegetable broth into the pot, ensuring all ingredients are submerged. Bring the mixture to a boil, then reduce the heat to low. Let it simmer uncovered for about 15-20 minutes, or until the sweet potatoes are tender and easily pierced with a fork.
  • Once the sweet potatoes are cooked through, use an immersion blender to blend the soup directly in the pot until it reaches a smooth and creamy consistency. If you prefer, you can also transfer the soup in batches to a countertop blender, blending until smooth before returning it to the pot—just be cautious with the hot liquid!
  • Stir in the coconut milk and chopped kale, allowing the soup to simmer for an additional 5-7 minutes. This will help soften the kale while retaining its vibrant green color.
  • Taste the soup and season with salt and freshly cracked pepper, adjusting to your liking. You can also add more spices if desired for extra flavor.
  • Serve the soup hot in bowls, garnished with fresh chopped cilantro for a pop of color and flavor, if desired.

Notes

Serve with a wedge of lemon and a sprinkle of chili flakes for added flavor.
Keyword healthy, kale, soup, sweet potato, vegan

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