This Creamy Kale Sweet Potato Soup is a deliciously hearty soup that will warm and comfort the body. Made from simple ingredients, the combination of anti-inflammatory spices, collagen and protein-rich bone broth will nourish your gut. Nutrient dense and fibre-packed from the lentils, nuts and vegetables, it’s a super soup for sure.
For all you need to know about bone broth and how to make it click here. I love having broth ready in my fridge or freezer so that I can whip up a nourishing soup any time it is needed.
Health benefits
This soup is full of nutrient-dense ingredients that support overall well-being. Sweet potatoes are high in fibre and beta-carotene, which converts to vitamin A for immune and skin health. Kale is rich in vitamins K, C, and antioxidants, while red lentils add plant-based protein and fiber, supporting digestion. Coconut milk provides healthy fats for energy and satiety, and ginger, garlic, and turmeric contribute anti-inflammatory benefits.
Ingredients
A base of onion, cloves garlic, and ginger is sautéed in coconut or olive oil before adding diced sweet potato and warming spices like cumin, coriander, and turmeric. Red lentils and veg or chicken broth simmer together until tender, and kale is gently wilted in the coconut milk. A touch of lemon juice brightens the flavours, while toasted cashews, coriander leaves, and chilli flakes add texture and extra depth.
How to make this creamy kale sweet potato soup
To make this sweet potato kale soup, start by sautéing the onion in a large pot until softened, then add garlic, ginger, and spices. Next, add the sweet potatoes, lentils, and broth, simmering until everything is tender. Stir in the lemon zest, kale, and coconut milk, letting the greens wilt. Finally, add the lemon juice, taste, and adjust the seasoning. If a smooth texture is preferred, blend until creamy.
Serving suggestions and how to store
Serve this dairy free soup in a bowl with a sprinkle of toasted cashews, fresh coriander, and chilli flakes for added flavour and crunch. It pairs beautifully with sourdough flatbread or a hearty grain like quinoa. Store leftovers in an airtight container in the fridge for up to three days or freeze for longer-term storage. Reheat gently over low heat to maintain its creamy texture.
Vary this creamy kale sweet potato soup to suit your dietary needs
For a nut-free version, swap cashews for pumpkin seeds. To keep it vegan, use vegetable stock instead of bone broth. If a smoother texture is preferred, blend the soup completely for a creamy consistency—ideal for kids or those who prefer a velvety soup.
Creamy Kale Sweet Potato Soup
Ingredients
- 1 tbsp coconut oil – or olive oil
- 1 onion/s – diced
- 4 clove/s garlic – crushed
- 1 tbsp ginger root – finely grated
- 500 g sweet potato/s – diced 2-3cm
- ½ tsp ground cumin
- ½ tsp ground coriander
- ½ tsp ground turmeric
- Sea salt and freshly ground black pepper – to taste
- 1 ltr stock or broth – of any kind (chicken or vegetable)
- 60 g split red lentils (â…“ cup)
- ½ lemon/s – juice & zest
- 1 bunch/s kale
- 400 ml canned coconut milk – full fat
- 40 g raw cashew nuts (¼ cup) toasted
- ½ bunch/s fresh coriander leaves – optional, to serve
- chilli flakes – optional, to serve
Instructions
- In a large pot, melt the coconut oil over a moderate heat and add the onion. Saute for 2 minutes.
- Add the garlic and ginger and saute for another minute.
- Add the sweet potato, spices and seasoning and stir-fry for 2-3 minutes.
- Add the stock or broth and lentils and bring to a rolling simmer for 10-15 mins or until the lentils have softened.
- Add the lemon zest, tear the kale from the stems and add to the soup with the coconut milk. Heat for a couple of minutes to wilt the kale.
- Stir through the lemon juice. Taste and adjust the seasoning if necessary.
Thermomix Instructions
- Add the onion (quartered), garlic and ginger (sliced into thin coins) and chop 5 seconds, speed 5. Add the coconut oil and saute 3 minutes, 100 degrees, speed 1, MC off.
- Add the sweet potato (cubed), spices and seasoning and saute 3 minutes, 100 degrees, speed 1, MC on. (If you plan to puree this soup at the end, you can chop 5 seconds, speed 5 before sauteeing.)
- Add the stock or broth and lentils and bring to a rolling simmer, 15 minutes, 100 degrees, speed 1, MC on, or until the lentils have softened.
- In the final few minutes, through the hole in the lid, add the lemon zest, tear the kale from the stems and add to the soup with the coconut milk.
- Remove the lid and stir through the lemon juice. Taste and adjust the seasoning if necessary.
- If you would like a smooth soup, puree 30 seconds, speed 9, MC on.
Serve
- With optional cashews, coriander leaves and chilli flakes.
- This is pictured with the sourdough starter flatbread recipe.
Make-ahead
- Re-heat in a pot over a low heat until just hot.
Store
- Store in an airtight container in the fridge or freezer.
