Maple-Roasted Sweet Potato and Kale Soup

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-21 · Updated 2026-04-21

A hearty, sweet-savory soup with roasted sweet potatoes and tender kale. This american-inspired soups (vegetarian) ready in about 65 minutes pairs peeled and diced sweet potatoes, vegetable broth, stems removed and chopped kale for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 6, 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.

Ingredients

• 2 lbs, peeled and diced sweet potatoes
• 4 cups vegetable broth
• 3 cups, stems removed and chopped kale
• 1, diced onion
• 3 cloves, minced garlic
• 2 tbsp maple syrup
• 1 tbsp olive oil
• 1/4 tsp nutmeg

Instructions

1. Step 1: Preheat oven to 400°F. Toss 2 lbs diced peeled sweet potatoes with 1 tbsp olive oil, 1/4 tsp salt, and 1/4 tsp black pepper. Roast for 25-30 minutes until tender and golden at edges.
2. Step 2: While potatoes roast, heat 1 tbsp olive oil in a large pot over medium heat. Sauté 1 diced onion for 5 minutes until soft. Add 3 minced garlic cloves and cook for 1 minute until fragrant.
3. Step 3: Add roasted sweet potatoes, 4 cups vegetable broth, 2 tbsp maple syrup, and 1/4 tsp nutmeg. Bring to a simmer and cook for 15 minutes.
4. Step 4: Stir in 3 cups chopped kale and cook for 5 more minutes until kale is wilted and tender.
5. Step 5: Use an immersion blender to puree soup until smooth (or transfer to a blender in batches). Season with salt and pepper to taste before serving.