Maple-Glazed Sweet Potato and Kale Soup
A comforting, nutrient-packed soup with roasted sweet potatoes, kale, and a hint of maple syrup. This American-inspired soup recipe, ready in about 50 minutes, pairs sweet potatoes, vegetable broth, kale for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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
- 2 medium, peeled and cubed sweet potatoes
- 4 cups vegetable broth
- 2 cups chopped kale
- 1 tbsp maple syrup
- 1 tbsp olive oil
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Equipment for this recipe
Tools this recipe's steps call for, with a link to each on Amazon.
Instructions
- Step 1: Toss 2 medium cubed sweet potatoes with 1 tbsp olive oil on a baking sheet, roast at 400°F for 20 minutes until tender and slightly caramelized.
- Step 2: Simmer 4 cups vegetable broth in a pot over medium heat. Add roasted sweet potatoes and 2 cups chopped kale, then cook for 10 minutes until kale wilts and sweet potatoes are tender.
- Step 3: Stir in 1 tbsp maple syrup, then blend with an immersion blender until smooth. Season with salt and pepper to taste, then serve warm.
