Sweet Potato Kale Vegetable Soup

Serves: about five

Gluten-Free, Soy-Free, Oil-Free, Grain-Free, Nut-Free, Vegan (of course!)

As summertime is coming to a close and cooler autumn weather is upon us, warm and hearty dishes such as this nutrient-dense Sweet Potato Kale Vegetable Soup are in order! This soup is filled with a variety of delicious, nourishing plant-based foods that will keep you happy and healthy throughout the colder season! Processed with VSCO with c1 preset



  • One large Japanese sweet potato, diced (any variety of sweet potato will work; however, I prefer Japanese sweet potatoes)
  • One bunch of kale, chopped
  • Four cups of white beans of choice (or two cans of white beans)
  • One cup of chopped carrots
  • Three stalks of celery, chopped
  • One cup of halved cherry tomatoes
  • One yellow onion, diced
  • Four cloves of garlic, minced
  • Roughly eight cups of low-sodium vegetable broth (see directions)
  • Roughly eight cups of water (see directions)
  • Three tsp. of dried oregano
  • 1/2 of a tsp. of paprika
  • Two tsp. of dried basil
  • 1/2 of a tsp. of garlic powder
  • 1/4 of a tsp. of onion powder
  • 1/4 of a tsp. of thyme
  • Three bay leaves (for flavor, not for eating)
  • 1/4 of a tsp. of black pepper (or to taste)
  • About one tsp. of Himalayan pink salt (or to taste depending on how salty your vegetable broth is)

How to make:

  1. Dice the sweet potato and chop the carrots, then steam them until they are just fork tender.
  2. While the sweet potatoes and carrots steam, chop the kale, onion, tomatoes, celery, and garlic.
  3. Once the sweet potatoes and carrots are done steaming, add them, along with the kale, onion, minced garlic, tomatoes, and celery into a large pot over medium-high heat.
  4. Add equal parts water and vegetable broth to cover the vegetables and sweet potatoes (about eight cups each).
  5. Add the oregano, paprika, garlic powder, onion powder, thyme, bay leaves, salt, and pepper into the soup.
  6. Cover the soup and let it cook until the kale has wilted down.
  7. Once the kale has wilted down, turn the heat to low and simmer the soup for at least one to two hours to ensure that the flavors meld together.
  8. Once the soup has simmered for the amount of time of your choice, serve the soup.
  9. Enjoy!

Love this recipe? Why not try:

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Mexican Sweet Potato Lasagna
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Sweet Potato Black Bean Burger
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Vegan Loaded Sweet Potato






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Hello, my name is Lilia Ora and I am a 16-year-old, whole-plant-based-foods-eating vegan trying to inspire others to live a compassionate and healthy lifestyle through plant-based nutrition! My goal is to make being vegan easy, enjoyable, and interesting for each and every one of you! Explore my website to view how to join in the delight of vegan living!

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