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Why You'll Love This batch cooking sweet potato and kale soup for busy winter weeks
- Easy to Make: This recipe is incredibly simple, requiring just a few ingredients and some basic cooking skills.
- Customizable: Feel free to add your favorite spices, herbs, or other ingredients to make the soup your own.
- Nutritious: Sweet potatoes and kale are packed with vitamins and minerals, making this soup a healthy and satisfying option.
- Make-Ahead Friendly: Cook a large batch of this soup and enjoy it throughout the week, reheating as needed.
- Freezer Friendly: This soup freezes beautifully, making it a great option for meal prep or future meals.
- Cost-Effective: By cooking a large batch of this soup, you can save money on groceries and reduce food waste.
- Delicious: The combination of sweet potatoes and kale is a match made in heaven, and the addition of aromatic spices and herbs takes this soup to the next level.
- Perfect for Busy Weeks: This soup is a great option for busy winter weeks, as it can be reheated quickly and easily, making it a perfect meal for on-the-go.
Ingredient Breakdown
The key ingredients in this recipe are sweet potatoes, kale, onions, garlic, and chicken or vegetable broth. When selecting sweet potatoes, look for ones that are firm and have a smooth, unblemished skin. You can use either white or orange sweet potatoes, depending on your personal preference. For the kale, choose fresh, curly leaves that are free of wilted or brown spots. You can also use frozen kale if fresh is not available. Onions and garlic add a depth of flavor to the soup, so be sure to use high-quality, fresh bulbs. Finally, the broth is what brings all the flavors together, so choose a low-sodium option to avoid overpowering the other ingredients.
How to Make batch cooking sweet potato and kale soup for busy winter weeks
Peel 3-4 large sweet potatoes and chop them into 1-inch cubes. Place the sweet potatoes in a large bowl and set aside.
In a large pot, heat 2 tablespoons of olive oil over medium heat. Add 1 large onion, chopped, and cook until softened, about 5 minutes. Add 3 cloves of minced garlic and cook for an additional 1-2 minutes, until fragrant.
Add the chopped sweet potatoes, 4 cups of chicken or vegetable broth, and 1 teaspoon of dried thyme to the pot. Bring the mixture to a boil, then reduce the heat to low and simmer for 20-25 minutes, or until the sweet potatoes are tender.
Stir in 2 cups of chopped kale and cook until wilted, about 5 minutes. Season the soup with salt and pepper to taste.
If desired, 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.
Ladle the soup into bowls and serve hot, garnished with chopped fresh herbs or a dollop of sour cream, if desired.
Tips for Perfect Results
The quality of your ingredients will greatly impact the flavor and texture of your soup. Choose fresh, seasonal produce and high-quality broth for the best results.
Sweet potatoes can quickly become mushy and unappetizing if overcooked. Check the soup frequently during the cooking time to avoid overcooking.
Adding the kale too early can result in a bitter, overcooked flavor. Stir in the kale during the last 5 minutes of cooking to preserve its flavor and texture.
This recipe is a great base for experimentation. Try adding different spices, herbs, or other ingredients to create a unique flavor profile that suits your tastes.
If you prefer a smooth, creamy soup, use an immersion blender to puree the soup right in the pot. This will save you time and mess compared to transferring the soup to a blender.
This soup freezes beautifully, making it a great option for meal prep or future meals. Simply thaw and reheat as needed.
For a creamy, rich soup, try adding a splash of heavy cream or coconut milk. This will add a luxurious texture and flavor to the soup.
A sprinkle of fresh herbs, such as parsley or chives, can add a bright, fresh flavor to the soup. Try using different herbs to find the combination that you enjoy the most.
Common Mistakes to Avoid
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Overcooking the Sweet Potatoes:
Fix: Check the soup frequently during the cooking time to avoid overcooking the sweet potatoes. If you notice they're becoming too soft, remove the pot from the heat and let it cool slightly.
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Not Adding Enough Liquid:
Fix: Make sure to add enough broth to the pot to cover the sweet potatoes and kale. If the soup becomes too thick, you can always add a bit more broth to thin it out.
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Not Seasoning the Soup:
Fix: Don't forget to season the soup with salt, pepper, and any other desired spices or herbs. Taste the soup as you go and adjust the seasoning to your liking.
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Not Blending the Soup Smoothly:
Fix: If you prefer a smooth soup, make sure to blend it until it's fully pureed. You can use an immersion blender or transfer the soup to a blender in batches.
Variations & Substitutions
Add a diced jalapeño or serrano pepper to the pot for an extra kick of heat.
Stir in a splash of heavy cream or coconut milk to add a rich, creamy texture to the soup.
Roast the sweet potatoes in the oven before adding them to the pot for a deeper, sweeter flavor.
Use a vegan broth and omit any dairy products to make the soup suitable for a plant-based diet.
Use gluten-free broth and be mindful of any gluten-containing ingredients to make the soup suitable for a gluten-free diet.
Use low-sodium broth and limit the amount of salt added to the pot to make the soup suitable for a low-sodium diet.
Storage & Make-Ahead
The soup can be stored at room temperature for up to 2 hours. If you plan to store it for longer, it's best to refrigerate or freeze it.
The soup can be stored in the refrigerator for up to 5 days. Allow the soup to cool to room temperature before refrigerating, then cover and store in an airtight container.
The soup can be frozen for up to 3 months. Allow the soup to cool to room temperature, then transfer it to an airtight container or freezer bag and store in the freezer. When you're ready to eat it, simply thaw and reheat.
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 freeze this soup?
Yes, this soup freezes beautifully! Allow it to cool to room temperature, then transfer it to an airtight container or freezer bag and store in the freezer for up to 3 months. When you're ready to eat it, simply thaw and reheat.
Is this soup suitable for a vegan diet?
Yes, this soup can be made vegan by using a vegan broth and omitting any dairy products. Simply substitute the chicken broth with a vegan broth and you're good to go!
Can I add other ingredients to this soup?
Absolutely! This recipe is a great base for experimentation. Try adding diced bell peppers, mushrooms, or other vegetables to create a unique flavor profile that suits your tastes.
How do I reheat this soup?
To reheat the soup, simply place it in a pot over low heat and stir occasionally until warmed through. 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 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 as long as you use gluten-free broth. Be mindful of any gluten-containing ingredients and take steps to avoid cross-contamination.
Can I serve this soup as a main course?
Yes, this soup can be served as a main course, especially if you add some crusty bread or a side salad. You can also serve it as a starter or side dish, depending on your needs.
Batch Cooking Sweet Potato and Kale Soup for Busy Winter Weeks
Ingredients
- 2 large sweet potatoes, peeled and diced
- 2 cups fresh kale, stems removed and discarded, leaves chopped
- 1 large onion, chopped
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 4 cups vegetable broth
- 1/4 cup heavy cream or half-and-half (optional)
- 2 tablespoons olive oil
Instructions
- Step 1: Roast the Sweet Potatoes. Preheat the oven to 425°F (220°C). Place the diced sweet potatoes on a baking sheet lined with parchment paper, toss with 1 tablespoon of olive oil, and roast for 20-25 minutes, or until tender.
- Step 2: Sauté the Onion and Garlic. In a large pot, heat the remaining 1 tablespoon of olive oil over medium heat. Add the chopped onion and cook for 5-7 minutes, or until softened. Add the minced garlic and cook for an additional 1-2 minutes, or until fragrant.
- Step 3: Add the Spices and Broth. Stir in the ground cumin, smoked paprika, salt, and black pepper. Cook for 1-2 minutes, or until the spices are fragrant. Add the vegetable broth and bring the mixture to a boil.
- Step 4: Add the Kale and Roasted Sweet Potatoes. Add the chopped kale to the pot and cook until wilted, about 3-5 minutes. Add the roasted sweet potatoes to the pot and stir to combine.
- Step 5: Purée the Soup (Optional). If desired, use an immersion blender to purée the soup until smooth. Alternatively, you can transfer the soup to a blender and blend in batches, then return it to the pot.
- Step 6: Add the Heavy Cream (Optional). If using heavy cream or half-and-half, stir it in during the last 5 minutes of cooking. This will add a rich and creamy texture to the soup.
- Step 7: Serve and Enjoy. Ladle the soup into bowls and serve hot, garnished with chopped fresh herbs or a sprinkle of paprika, if desired.
Recipe Notes
- Storage tip: Cool the soup to room temperature, then refrigerate or freeze for later use. Reheat gently over low heat, whisking occasionally.
- Make ahead: The soup can be prepared through step 4, then refrigerated or frozen for up to 3 days. Reheat and proceed with the recipe as instructed.
- Substitution: Swap out the sweet potatoes for carrots or parsnips, if desired. You can also use frozen kale, thawed and drained, in place of fresh kale.
- Pro tip: For an extra creamy soup, add 1-2 tablespoons of unsalted butter or cream cheese during the last 5 minutes of cooking. This will enrich the flavor and texture of the soup.
