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Why You'll Love This spiced sweet potato and kale soup with garlic and thyme for cold nights
- Easy to Make: This recipe requires minimal ingredients and effort, making it perfect for a quick weeknight dinner.
- Packed with Nutrients: Sweet potatoes, kale, and garlic are all superfoods that will boost your immune system and provide you with a range of essential vitamins and minerals.
- Customizable: Feel free to add your own favorite spices or herbs to make this recipe your own.
- Perfect for Meal Prep: This soup can be made ahead of time and reheated as needed, making it a great option for busy weeks.
- Comforting and Delicious: The combination of sweet potatoes, kale, garlic, and thyme is absolutely divine, and will leave you feeling warm and cozy inside.
- Vegetarian and Vegan Friendly: This recipe is perfect for vegetarians and vegans, and can be easily adapted to suit your dietary needs.
- Make-Ahead Friendly: This soup can be made up to 2 days in advance, making it a great option for meal prep or entertaining.
- Freezer Friendly: This soup can be frozen for up to 3 months, making it a great option for meal prep or future meals.
Ingredient Breakdown
The key ingredients in this recipe are sweet potatoes, kale, garlic, thyme, and chicken or vegetable broth. Sweet potatoes provide a natural sweetness and creamy texture, while kale adds a burst of nutrients and earthy flavor. Garlic and thyme add a depth of flavor and aroma, while the broth helps to bring everything together. When selecting sweet potatoes, look for ones that are firm and have a smooth, unblemished skin. For kale, choose leaves that are dark green and have a slightly bitter taste. Fresh thyme is essential for this recipe, as it adds a bright, herbaceous flavor that pairs perfectly with the sweet potatoes and kale.
How to Make spiced sweet potato and kale soup with garlic and thyme for cold nights
Preheat your oven to 400°F (200°C). Peel and chop 2 large sweet potatoes into 1-inch cubes. Rinse 2 cups of kale leaves and remove the stems. Mince 3 cloves of garlic and chop 2 sprigs of fresh thyme.
Toss the sweet potato cubes with 2 tablespoons of olive oil, salt, and pepper on a baking sheet. Roast in the preheated oven for 20-25 minutes, or until tender and lightly browned.
In a large pot, heat 2 tablespoons of olive oil over medium heat. Add the minced garlic and cook for 1-2 minutes, or until fragrant. Add the chopped thyme and cook for an additional minute.
Add the rinsed kale leaves to the pot and cook until wilted, about 3-5 minutes. Pour in 4 cups of chicken or vegetable broth and bring to a boil. Reduce the heat to low and simmer for 10-15 minutes, or until the kale is tender.
Use an immersion blender to puree the soup until smooth. Alternatively, you can transfer the soup to a blender and blend in batches, then return it to the pot.
Add the roasted sweet potatoes to the pot and stir to combine. Season with salt and pepper to taste.
Tips for Perfect Results
Choose sweet potatoes that are firm and have a smooth, unblemished skin. Select kale leaves that are dark green and have a slightly bitter taste. Fresh thyme is essential for this recipe, as it adds a bright, herbaceous flavor that pairs perfectly with the sweet potatoes and kale.
Kale can quickly become bitter and unappetizing if overcooked. Cook the kale until it's wilted, but still retains some of its texture and flavor.
If you're using a blender to puree the soup, be sure to blend it in batches to avoid overloading the blender. This will also help prevent the soup from becoming too thick and sticky.
A squeeze of fresh lemon juice can add a bright, citrusy flavor to the soup that complements the sweet potatoes and kale perfectly.
Feel free to add your own favorite spices or herbs to make this recipe your own. Some options might include paprika, cumin, or coriander.
Consider adding some crusty bread or a side salad to make this soup a complete meal. You could also add some cooked chicken or beans for added protein.
This soup can be frozen for up to 3 months, making it a great option for meal prep or future meals. Simply thaw and reheat as needed.
An immersion blender is a great tool for pureeing the soup right in the pot. This eliminates the need to transfer the soup to a blender and makes cleanup a breeze.
Common Mistakes to Avoid
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Overcooking the Sweet Potatoes:
Fix: Check the sweet potatoes regularly while they're roasting to ensure they don't become too tender or mushy.
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Not Using Enough Liquid:
Fix: Make sure to use enough broth to cover the sweet potatoes and kale, and adjust the seasoning as needed.
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Not Blending the Soup Enough:
Fix: Blend the soup until it's smooth and creamy, adding more broth if necessary to achieve the desired consistency.
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Not Seasoning the Soup Enough:
Fix: Taste the soup regularly and adjust the seasoning as needed, adding more salt, pepper, or herbs to taste.
Variations & Substitutions
Add some diced jalapeños or red pepper flakes to give the soup a spicy kick.
Add some heavy cream or coconut cream to give the soup a rich and creamy texture.
Add some cooked chicken, beans, or tofu to make the soup more substantial and filling.
Try using different herbs such as parsley, basil, or cilantro to give the soup a unique flavor.
Use vegan broth and omit any animal products to make the soup vegan-friendly.
Add some crunchy toppings such as chopped nuts, seeds, or croutons to give the soup some texture.
Storage & Make-Ahead
This soup can be stored at room temperature for up to 2 hours. After that, it's best to refrigerate or freeze it to prevent bacterial growth.
This soup can be stored in the refrigerator for up to 3 days. Reheat it gently over low heat, making sure not to let it boil.
This soup can be frozen for up to 3 months. Thaw it overnight in the refrigerator or reheat it from frozen in a saucepan over low heat.
Frequently Asked Questions
Can I make this soup ahead of time?
Yes! You can prepare this soup 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.
Is this soup suitable for vegetarians and vegans?
This soup is vegetarian-friendly, but not vegan-friendly as it contains chicken broth. However, you can easily make it vegan by using a vegan broth and omitting any animal products.
Can I freeze this soup?
Yes! This soup can be frozen for up to 3 months. Thaw it overnight in the refrigerator or reheat it from frozen in a saucepan over low heat.
What are some variations I can try?
You can try adding different spices or herbs to give the soup a unique flavor. Some options might include paprika, cumin, or coriander. You can also add some heat with diced jalapeños or red pepper flakes.
Can I make this soup in a slow cooker?
Yes! You can make this soup in a slow cooker. Simply sauté the garlic and thyme in a pan, then add all the ingredients to the slow cooker and cook on low for 6-8 hours.
How do I reheat this soup?
You can reheat this soup gently over low heat, making sure not to let it boil. You can also reheat it in the microwave in 30-second increments, stirring between each interval, until hot and steaming.
Can I make this soup with other types of potatoes?
While sweet potatoes are the best choice for this recipe, you can try using other types of potatoes such as Yukon gold or Russet. Keep in mind that the flavor and texture may be slightly different.
Is this soup suitable for meal prep?
Yes! This soup is perfect for meal prep. You can make a large batch and store it in the refrigerator or freezer for up to 3 days or 3 months, respectively. Reheat as needed and enjoy!
spiced sweet potato and kale soup with garlic and thyme for cold nights
Ingredients
- 2 large sweet potatoes, peeled and diced
- 1 bunch kale, stems removed and chopped
- 3 cloves garlic, minced
- 2 sprigs fresh thyme, chopped
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
- 4 cups vegetable broth
- 1/2 cup heavy cream (optional)
Instructions
- Roast the sweet potatoes. Preheat the oven to 425°F (220°C). Place the sweet potatoes on a baking sheet, toss with 1 tablespoon of olive oil, and roast for 20-25 minutes, or until tender when pierced with a fork.
- Sauté the garlic and thyme. In a large pot, heat the remaining 1 tablespoon of olive oil over medium heat. Add the minced garlic and cook for 1-2 minutes, or until fragrant. Add the chopped thyme and cook for an additional minute.
- Add the kale and spices. Add the chopped kale to the pot, stirring to combine with the garlic and thyme mixture. Cook for 2-3 minutes, or until the kale has wilted. Stir in the cumin, smoked paprika, cayenne pepper, salt, and black pepper.
- Puree the soup. Using an immersion blender, puree the soup until smooth. Alternatively, allow the soup to cool and puree it in a blender.
- Add the broth and roasted sweet potatoes. Add the vegetable broth and roasted sweet potatoes to the pot. Stir to combine and bring the mixture to a simmer.
- Blend until creamy. Use an immersion blender to blend the soup until creamy and smooth. If desired, add the heavy cream and blend until well combined.
- Taste and adjust. Taste the soup and adjust the seasoning as needed.
- Serve and enjoy. Serve the soup hot, garnished with additional thyme and sweet potato chunks if desired.
Recipe Notes
- Storage tip: Cool the soup to room temperature, then refrigerate or freeze for later use.
- Make ahead: Prepare the soup through step 5, then refrigerate or freeze until ready to finish and serve.
- Substitution: Swap the kale for spinach or collard greens if desired.
- Pro tip: For an extra creamy soup, add 1/4 cup of cashew cream or Greek yogurt.
- Variation: Add diced chicken or bacon for added protein.
- Tip for reheating: Reheat the soup over low heat, whisking constantly, until warmed through.
