Kale & Sweet Potato Soup
A deeply nourishing soup packed with vitamin A and antioxidants. This Mediterranean-inspired Whole30 recipe (anti-inflammatory), ready in about 35 minutes, pairs Sweet potato, Kale, Chicken broth for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 200 calories and feeds 2, so it slots cleanly into a Whole30 week and pairs well with roasted sweet potato or a simple olive-oil salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 medium, peeled and diced (1.5 cups) Sweet potato
- 2 cups, stems removed and chopped Kale
- 2 cups, unsalted Chicken broth
- 1/4 cup, finely diced Yellow onion
- 2 cloves, minced Garlic
- 1 tsp Olive oil
- 1/2 tsp Sea salt
- 1/4 tsp Black pepper
The stock pot we’d simmer this in → Best Stock Pots for 2026: Top Picks + Buying Guide
Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →
Equipment for this recipe
Tools this recipe's steps call for, with a link to each on Amazon.
Instructions
- Step 1: Heat 1 tsp olive oil in a medium pot over medium heat, then sauté 1/4 cup diced yellow onion and 2 minced garlic cloves for 3 minutes until soft and fragrant, stirring frequently to prevent browning.
- Step 2: Add 1.5 cups diced sweet potato to the pot, stirring to coat, then pour in 2 cups chicken broth and bring to a gentle simmer.
- Step 3: Cover and simmer for 15 minutes until sweet potatoes are fork-tender, then stir in 2 cups chopped kale and simmer uncovered for 5 more minutes until kale is bright green and wilted, stirring until leaves are fully incorporated and soup is thickened to a spoon-coating consistency.
