Sweet Potato & Kale soup with white beans, sun-dried tomatoes in a flavorful broth is the BEST! It’s warm and vibrant colors make for a perfect fall soup that’s so good and filling! Vegan, gluten free and low fat recipe.
Another soup is born!
This Sweet Potato & Kale soup recipe is brimming with tender sweet potatoes, white beans, kale, sun-dried tomatoes, nutritional yeast and flavorful herbs and perfect for wrapping you hands around in the winter months.
It’s a perfectly hearty and nutrient dense soup for those cool afternoon days and chilly nights. Plus, it’s super easy to put together and I think you’ll love it as much as I do!
Now, let’s get on with this soup!
Sweet Potato & Kale Soup Ingredients
- Sweet Potatoes: Use any color sweet potato you like. Here I’ve used orange and white sweet potatoes. I’ve also used purple, but keep in mind they may bleed, turning your broth a pink color. Feel free to mix in regular potatoes as well!
- Kale: We’ll be using flat leaf kale here, use your favorite variety.
- White Beans: Any white bean will do – cannellini, great northern or chickpeas.
- Onion: Use white, brown or red onion.
- Garlic: If you don’t have fresh garlic on hand, use 1 teaspoon garlic powder.
- Sun Dried Tomatoes: Sun-dried tomatoes have a wonderfully intense sweet-tart flavor, but if you prefer use a can (14oz) of diced tomatoes instead.
- Nutritional Yeast: Adds a nice layer of flavor, but it optional. Nutritional yeast should be added at the end to retain all the nutrients.
- Vegetable Broth: I use ½ teaspoon of Better Than Bouillon Vegetable Base (affiliate link) with the water called for in this recipe. It adds lots of flavor without too much sodium and the jar lasts a long time!
- Herbs: I absolutely love herbs de provence and always have it on hand, but feel free to use thyme. For a kick of heat add a pinch of red pepper flakes.
- Salt & Pepper: My favorite salt is pink mineral salt (affiliate link) which naturally contains essential minerals and trace elements the body needs. Season to taste with your favorite salt and pepper.
Tips For Making Sweet Potato & Kale Soup
- Cut the sweet potatoes uniform in size so they all cook evenly. The smaller they are the quicker they cook.
- Add the kale towards the end of cooking. If you add it too early it will loose all it’s beautiful color.
- To make this soup oil-free, when sauting the onions and garlic, be sure to use water or vegetable broth instead of oil to make this recipe oil-free. The broth will yield the most flavor, but water is great too and what I usually use.
- Season well. Be sure to season well with salt & pepper.
How To Store Leftovers
- Refrigerator: Leftovers will keep for 5 – 6 days in the refrigerator, stored in a covered container.
- Freezer: Sweet potato kale soup freezes well for up to 2 – 3 months! To freeze, simply let cool completely and store in freezer safe containers (affiliate link), or large baggies. Let thaw in the refrigerator before serving or warming.
- Reheat: Simply re-warm on the stovetop over low heat or the microwave for 30 second intervals, stirring, until warmed.
More Soup Recipes You’ll Love
- Vegan Minestrone Soup
- Vegan Potato Leek Soup
- Saffron Potato Soup
- Kale, White Bean & Quinoa Soup
- See all vegan soup recipes on TSV!
If you try this sweet potato kale soup recipe, please let me know! Leave a comment and rate it below. I love to hear what you think, or any changes you make.Print
SWEET POTATO & KALE SOUP
Sweet Potato & Kale Soup with white beans, sun-dried tomatoes in a flavorful broth is hearty and delicious!
- Prep Time: 10 min
- Cook Time: 20 min
- Total Time: 30 minutes
- Yield: Serves 4 - 6 1x
- Category: Soup
- Cuisine: Vegan
- 2 large sweet potatoes, cut into ½ inch cubes (or use your favorites)
- 1 tablespoon grapeseed or olive oil or ¼ cup water (for water saute)
- 1 onion, diced
- 2 garlic cloves, minced
- 2 cans (15 oz) cannellini beans, drained and rinsed or 3 cups cooked
- small handful sun-dried tomatoes, chopped
- 4 – 5 cups vegetable broth or water (or combo)
- 2 teaspoons herbes de provence or thyme
- 3 or 4 handfuls kale, chopped (I used tuscan)
- 2 tablespoons nutritional yeast
- mineral salt & fresh cracked pepper, to taste
In large pot or dutch oven, heat oil/water over medium heat, add onion and saute for 5 minutes. Add garlic, sun-dried tomatoes and herbes de provence, saute 1 minute.
Add potatoes, beans and broth, bring to a boil, cover, turn down heat to low and simmer for 15 to 20 minutes, or until potatoes are tender. Just before soup is done, about 5 minutes beforehand, add kale and continue to cook.
Remove from heat, add nutritional yeast and give a good stir. Season with salt & fresh cracked pepper to taste.
Serve with crusty bread and a light dusting of almond parmesan.
Makes 4 – 6 servings
Store: Leftovers can be kept in the refrigerator for up to 4 – 5 days, in a covered container. To keep longer, store in the freezer for up to 2 – 3 months, let thaw before reheating.
Use any potatoes you like, just use about 5 cups worth. Leave the skin on or remove it according to your preference.
Herbes de provence is a great herb blend for the pantry. I use them quite often in my soups, like this Parsnip & Split Soup and Chickpea Ratatouille. It won’t go to waste if you love soups and cook often enough. And if you can’t find it, the thyme is a great herb all by itself!