Love this recipe? Save it to Pinterest before you forget!
Why You'll Love This cozy batch cooked sweet potato and kale soup with garlic and herbs
- Easy to Make: This recipe is a breeze to prepare, and the steps are simple to follow.
- Nourishing Ingredients: Sweet potatoes, kale, and garlic are all packed with nutrients, making this soup a healthy and satisfying option.
- Customizable: Feel free to add your favorite herbs and spices to make the recipe your own.
- Batch Cooking: This recipe makes a big batch, perfect for meal prep or feeding a crowd.
- Comforting: The combination of sweet potatoes, kale, and aromatic herbs is the ultimate comfort food.
- Make-Ahead: This soup can be made ahead of time, making it perfect for busy weeks or special occasions.
- Freezer Friendly: The soup freezes beautifully, so you can enjoy it all year round.
- Versatile: Serve the soup as a main course, side dish, or use it as a base for other recipes.
Ingredient Breakdown
The key ingredients in this recipe are sweet potatoes, kale, garlic, onions, and herbs. Sweet potatoes provide natural sweetness and creamy texture, while kale adds a boost of nutrients and a pop of color. Garlic and onions add depth and aroma, and the herbs – such as thyme and rosemary – bring a fragrant and savory flavor. When selecting sweet potatoes, look for ones that are firm and have a smooth, unblemished skin. For kale, choose fresh leaves with a vibrant green color and no signs of wilting. You can substitute sweet potatoes with other root vegetables, such as carrots or parsnips, and kale with other leafy greens like spinach or collard greens.
How to Make cozy batch cooked sweet potato and kale soup with garlic and herbs
Preheat your oven to 425°F (220°C). Peel and chop the sweet potatoes into 1-inch cubes. Rinse the kale and remove the stems, then chop the leaves into bite-sized pieces.
Toss the sweet potatoes 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 chopped onions and cook until translucent, about 5 minutes. Add the minced garlic and cook for an additional 1-2 minutes, until fragrant.
Add the chopped kale to the pot, along with 1 teaspoon of dried thyme and 1 teaspoon of dried rosemary. Cook until the kale is wilted, about 3-5 minutes.
Add the roasted sweet potatoes, 4 cups of vegetable broth, and 1/2 cup of coconut milk to the pot. Bring the mixture to a simmer, then reduce the heat to low and cook for 15-20 minutes, or until the soup has thickened slightly.
Use an immersion blender to puree the soup until smooth, or allow it to cool and puree it in a blender. Season the soup with salt, pepper, and a squeeze of fresh lemon juice to taste.
Tips for Perfect Results
Fresh herbs like thyme and rosemary make a big difference in the flavor of the soup. Try to use them instead of dried herbs for the best results.
Kale can become bitter if it's overcooked. Try to cook it until it's just wilted, then remove it from the heat.
A squeeze of fresh lemon juice can brighten up the flavors of the soup and add a nice acidity.
Try adding different spices like cumin, paprika, or chili powder to give the soup a unique flavor.
Coconut milk adds a creamy texture to the soup without making it too rich. You can also use other non-dairy milks like almond or soy milk.
Try adding some crusty bread, a side salad, or a protein like chicken or tofu to make the soup a complete meal.
Common Mistakes to Avoid
- Overcooking the Sweet Potatoes: What goes wrong: The sweet potatoes become mushy and unappetizing. Fix: Check the sweet potatoes frequently while they're roasting, and remove them from the oven when they're tender but still hold their shape.
- Not Using Enough Liquid: What goes wrong: The soup becomes too thick and sticky. Fix: Make sure to use enough vegetable broth and coconut milk to achieve the desired consistency.
- Not Blending the Soup Properly: What goes wrong: The soup remains chunky and unappetizing. Fix: Use an immersion blender or a regular blender to puree the soup until smooth.
- Not Seasoning the Soup: What goes wrong: The soup tastes bland and unflavorful. Fix: Add salt, pepper, and other seasonings to taste, and don't be afraid to experiment with different spices and herbs.
Variations & Substitutions
Add some diced jalapenos or red pepper flakes to give the soup a spicy kick.
Add some heavy cream or half-and-half to give the soup a rich and creamy texture.
Roast some garlic cloves in the oven until soft and mashed, then add them to the soup for an intense garlic flavor.
Add some smoked paprika or chipotle peppers to give the soup a smoky flavor.
Storage & Make-Ahead
The soup can be stored at room temperature for up to 2 hours. Make sure to keep it in a cool, dry place and cover it with plastic wrap or aluminum foil.
The soup can be stored in the refrigerator for up to 5 days. Let it cool to room temperature, then transfer it to an airtight container and refrigerate. Reheat the soup gently over low heat, whisking constantly, until warmed through.
The soup can be frozen for up to 3 months. Let it cool to room temperature, then transfer it to an airtight container or freezer-safe bag. Label and date the container, then store it in the freezer. To thaw, simply leave the soup in the refrigerator overnight or thaw it quickly by submerging the container in cold water.
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 use other types of sweet potatoes?
Yes, you can use other types of sweet potatoes, such as Japanese or purple sweet potatoes. Keep in mind that the flavor and texture may vary slightly.
Can I add other ingredients to the soup?
Yes, feel free to add other ingredients to the soup to make it your own. Some ideas include diced chicken, shrimp, or tofu, as well as other vegetables like carrots, zucchini, or bell peppers.
Can I make this soup in a slow cooker?
Yes, you can make this soup in a slow cooker. Simply sauté the onions and garlic, then add all the ingredients to the slow cooker and cook on low for 6-8 hours or high for 3-4 hours.
Is this soup gluten-free?
Yes, this soup is gluten-free, making it a great option for those with gluten intolerance or sensitivity. Just be sure to use gluten-free vegetable broth and check the ingredients of any additional ingredients you add.
Can I freeze the soup in individual portions?
Yes, you can freeze the soup in individual portions. Simply ladle the soup into airtight containers or freezer-safe bags, label and date them, and store them in the freezer for up to 3 months. To thaw, simply leave the soup in the refrigerator overnight or thaw it quickly by submerging the container in cold water.
cozy batch cooked sweet potato and kale soup with garlic and herbs
Ingredients
- 2 large sweet potatoes, peeled and diced
- 2 cups curly kale, stems removed and discarded, leaves coarsely chopped
- 3 cloves garlic, minced
- 1 medium onion, chopped
- 2 teaspoons dried thyme
- 1 teaspoon dried rosemary
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
- 4 cups vegetable broth
- 1/2 cup heavy cream or half-and-half (optional)
- 2 tablespoons chopped fresh parsley
Instructions
- Step 1: Roast the Sweet Potatoes. Preheat the oven to 400°F (200°C). Place the sweet potatoes on a baking sheet lined with parchment paper, and roast for 20-25 minutes, or until they are tender when pierced with a fork.
- Step 2: Sauté the Onion and Garlic. In a large pot, heat the olive oil over medium heat. Add the chopped onion and cook, stirring occasionally, until it is softened and translucent, about 8-10 minutes. Add the minced garlic and cook for an additional 1-2 minutes, stirring constantly to prevent burning.
- Step 3: Add the Kale and Herbs. Add the chopped kale, thyme, and rosemary to the pot, and cook, stirring occasionally, until the kale is wilted, about 5-7 minutes.
- Step 4: Add the Broth and Sweet Potatoes. Add the roasted sweet potatoes, vegetable broth, salt, and pepper to the pot. Bring the mixture to a boil, then reduce the heat to low and simmer, covered, for 15-20 minutes, or until the soup is heated through.
- Step 5: Purée the Soup (Optional). If desired, use an immersion blender to purée the soup until smooth, or allow it to cool and purée it in a blender.
- Step 6: Add the Heavy Cream (Optional). If using, stir in the heavy cream or half-and-half to add a creamy texture to the soup.
- Step 7: Taste and Adjust. Taste the soup and adjust the seasoning as needed. Serve hot, garnished with chopped parsley and a dollop of sour cream, if desired.
- Step 8: Store Leftovers. Allow the soup to cool, then refrigerate or freeze it for later use. Reheat the soup over low heat, stirring occasionally, until warmed through.
Recipe Notes
- To make this soup ahead of time, prepare it through step 4, then refrigerate or freeze it until ready to serve.
- For a creamier soup, add more heavy cream or half-and-half to taste.
- To add protein to the soup, stir in cooked chicken, bacon, or sausage.
- For a spicy kick, add a diced jalapeño pepper to the pot with the onion and garlic.
- This soup freezes well, so feel free to make a batch and freeze it for up to 3 months.
- To reheat the soup, simply thaw it overnight in the refrigerator, then reheat it over low heat, stirring occasionally, until warmed through.
