If you didn’t grow up eating kale—like me—you might be wondering what the heck to do with this superfood. I’ll share my favorite kale soup recipe plus a bunch more delicious kale recipes.
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Finding the Best Kale Recipes
Years ago when I became interested in eating healthy local food and growing my own produce, I had never heard of kale. I certainly didn’t know what to do with it. The only leafy green I was served as a child—other than lettuce—was store-bought, frozen-then-cooked, slimy spinach. Not the greatest advertisement for leafy greens.
Despite that slow introduction into fresh eating, we’ve since
jumped on the kale bandwagon become kale evangelists. Kale is full of flavor, if you know how to use it right.
I had this sense that I was going to really enjoy kale in soup form. To that end, I tried a ton of recipes, learned about spice combinations that work well with kale, and experimented in making my own kale soups. What follows is my tried-and-true Kale and Sweet Potato Soup recipe. It is lightly spiced—just enough to blend the flavors of kale and sweet potato into a golden bowl of warmth.
Here’s the recipe. Below, I share some other kale recipes that I also enjoy.
Kale and Sweet Potato Soup (Fall in a Bowl!)
The inspiration for this soup came from this recipe.
- 1/4 cup coconut oil, butter, or ghee
- 2 medium onions, chopped
- 4 cloves garlic, minced
- 1 Tablespoon fresh ginger, minced
- 1 1/2 teaspoon turmeric
- 1/2 teaspoon yellow curry powder
- 1 1/2 pound kale, stems removed and chopped
- 3 pounds sweet potatoes, peeled and chopped
- 80 oz (2 1/2 quarts) chicken or vegetable broth
- 2 teaspoons salt
- 1/2 teaspoon black pepper
- 1 (13.5 oz) can full fat coconut milk or another milk of your choice
In a large stew pot (here’s the one I use), melt the coconut oil or butter over medium heat. Next, add the onions and cook for about 5 minutes or until clear. Stir in the garlic, ginger, turmeric, and curry powder and cook for about one minute. Hint: If you like a little spiciness, add up to 1/2 tsp. of cayenne pepper now!
Now, stir in the sweet potato chunks and the broth**, and increase the temperature until it begins to simmer.
Add the kale, stirring to combine. Bring it back to a simmer, then reduce heat to medium-low. Cook for about 20 minutes or until the sweet potatoes are tender.
Finally, stir in the salt, pepper, and coconut milk, and heat until the coconut milk is heated through.***
Kale Soup Options
*Serves TWELVE people? Although this giant pot of soup could serve 12 people, it could also last all week as dinner for a smaller crowd. (Cooking once for multiple meals saves time!) Try freezing some or cut the recipe in half if it’s too much for your household.
**Chunky vs. Smooth. This debate rages on in our household, and we’re split right down the middle. If you enjoy chunky soups, continue following the recipe as it is. However, if you prefer a creamier soup, blend the onions, spices, sweet potatoes and broth in a blender. Then return it all to the pot and bring up to a simmer. Continue by adding the kale as instructed above.
***Make it meaty. To make this a hearty meal, you’ll want to add a cooked protein of your choice. I prefer chorizo slices or shredded chicken.
More Delicious Kale Recipes
I’ve tried all of these recipes and they are fantastic!
- Potato and Kale Frittata by The Not-So-Modern Housewife
- 7 Tips for Using Hardy Greens in your Salad Bowl by Joybilee Farm
- Kale and Bacon Salad from SchneiderPeeps
- Kale Salad with Cranberries and Feta by Attainable Sustainable
- Kale Salad with Maple Vinaigrette from One Acre Farm
- Raw Kale Salad from Homestead Lady
- Beans with Bacon and Kale by Grow Forage Cook Ferment
- Kale and Potato Soup with Turkey Sausage by The Not-So-Modern Housewife
- Kielbasa Soup with Kale and White Beans by Reformation Acres
- Toscana Soup Like Olive Garden by Common Sense Homesteading
Snacks & Dessert
- The Lazy Woman’s Way of Drying Kale for Winter by Joybilee Farm
Need more homestead kitchen ideas?
Are you looking for strategies for your permaculture garden? You’ll find loads of information in my book, The Suburban Micro-Farm.
How do you like to prepare kale?