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Why You'll Love This batch cooked sweet potato and kale soup for healthy january suppers
- Easy to Make: This recipe is a breeze to prepare, and you can have it ready in under an hour.
- Packed with Nutrients: Sweet potatoes and kale are both superfoods, rich in vitamins, minerals, and antioxidants.
- Customizable: Feel free to add your favorite spices, herbs, or other ingredients to make the soup your own.
- Batch-Friendly: This recipe makes a big batch of soup, perfect for meal prep or feeding a crowd.
- Freezer-Friendly: You can freeze the soup for up to 3 months, making it a great option for future meals.
- Versatile: Enjoy the soup as a main course, side dish, or even as a base for other recipes.
- Cost-Effective: This recipe is budget-friendly, using affordable ingredients that won't break the bank.
- Delicious: The combination of sweet potatoes and kale creates a rich, velvety soup that's sure to become a favorite.
Ingredient Breakdown
When it comes to the key ingredients in this recipe, there are a few that stand out as particularly important. The sweet potatoes, for example, provide a natural sweetness and creamy texture to the soup. Look for sweet potatoes that are high in moisture, as they'll yield a better flavor and texture. You can also use a combination of sweet potato varieties, such as Garnet and Jewel, for a more complex flavor profile. The kale, on the other hand, adds a burst of freshness and nutrients to the soup. Choose curly or lacinato kale for the best results, and be sure to remove the stems and ribs before chopping. Other key ingredients include onions, garlic, and chicken or vegetable broth, which all contribute to the rich, savory flavor of the soup. Feel free to customize the recipe by adding your favorite spices, herbs, or other ingredients to make it your own.
How to Make batch cooked sweet potato and kale soup for healthy january suppers
Preheat your oven to 400°F (200°C). Peel and chop the sweet potatoes into 1-inch cubes, and remove the stems and ribs from the kale. Chop the onions and mince the garlic.
Toss the sweet potatoes with 2 tablespoons of olive oil, salt, and pepper on a baking sheet. Roast in the oven for 20-25 minutes, or until tender and lightly browned.
In a large pot, heat 2 tablespoons of olive oil over medium heat. Add the chopped onions and cook until translucent, about 5 minutes. Add the minced garlic and cook for an additional minute.
Add the chicken or vegetable broth to the pot, along with the roasted sweet potatoes. Bring the mixture to a boil, then reduce the heat and simmer for 15-20 minutes.
Stir in the chopped kale and cook until wilted, about 5 minutes. Season the soup with salt, pepper, and any other desired spices or herbs.
Use an immersion blender to puree the soup until smooth, or allow it to cool and puree it in a blender. Serve hot, garnished with additional kale or a dollop of yogurt, if desired.
Tips for Perfect Results
The quality of your broth can make or break the flavor of the soup. Use a homemade or high-quality store-bought broth for the best results.
Kale can become bitter and tough if overcooked. Stir it in towards the end of the cooking time, and cook until just wilted.
A squeeze of fresh lemon juice can add a bright, citrusy flavor to the soup. Try adding it just before serving for the best results.
This recipe is a great base for experimenting with different spices and herbs. Try adding a pinch of cumin, smoked paprika, or dried thyme to give the soup a unique flavor.
Common Mistakes to Avoid
-
Overcooking the Sweet Potatoes:
Fix: Check the sweet potatoes frequently while they're roasting, and remove them from the oven when they're tender but still slightly firm.
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Not Using Enough Broth:
Fix: Use a generous amount of broth to ensure the soup is creamy and flavorful. You can always adjust the consistency to your liking by adding more broth or simmering the soup for a longer period.
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Not Blending the Soup Smoothly:
Fix: Use an immersion blender to puree the soup until smooth, or allow it to cool and puree it in a blender. This will help to break down the sweet potatoes and kale, creating a creamy and velvety texture.
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Not Seasoning the Soup:
Fix: Season the soup with salt, pepper, and any other desired spices or herbs. Taste and adjust the seasoning as needed to ensure the soup is flavorful and balanced.
Variations & Substitutions
Add a diced jalapeño or serrano pepper to the pot for an extra kick of heat.
Stir in 1/4 cup of heavy cream or half-and-half to add a rich and creamy texture to the soup.
Mince 3-4 cloves of roasted garlic and add it to the pot for a deep and nutty flavor.
Add 1 can of black beans, drained and rinsed, to the pot for a boost of protein and fiber.
Storage & Make-Ahead
The soup can be stored at room temperature for up to 2 hours. After that, it's best to refrigerate or freeze it to prevent bacterial growth.
The soup can be stored in the refrigerator for up to 5 days. Allow it to cool to room temperature before refrigerating, and reheat it to an internal temperature of 165°F (74°C) before serving.
The soup can be frozen for up to 3 months. Allow it to cool to room temperature, then transfer it to an airtight container or freezer bag. When you're ready to eat it, thaw the soup overnight in the refrigerator, then reheat it to an internal temperature of 165°F (74°C) before serving.
Frequently Asked Questions
Can I make this ahead of time?
Yes! You can prepare this recipe up to 2 days in advance. Store it covered in the refrigerator and bring to room temperature before serving. The flavors actually improve as they meld together overnight.
Can I use frozen kale?
Yes, you can use frozen kale in this recipe. Simply thaw the kale according to the package instructions, squeeze out any excess water, and add it to the pot as directed.
Can I make this soup in a slow cooker?
Yes, you can make this soup in a slow cooker. Simply sauté the aromatics in a pan, then transfer everything to the slow cooker and cook on low for 6-8 hours or high for 3-4 hours.
Is this soup gluten-free?
Yes, this soup is gluten-free, making it a great option for those with gluten intolerance or sensitivity. Just be sure to check the ingredients of your broth and spices to ensure they are gluten-free as well.
Can I add other ingredients to this soup?
Yes, feel free to get creative and add your favorite ingredients to this soup! Some ideas include diced chicken, cooked sausage, or roasted vegetables. Just be sure to adjust the cooking time and seasoning as needed.
How do I reheat this soup?
To reheat the soup, simply warm it over low heat on the stovetop or in the microwave until it reaches an internal temperature of 165°F (74°C). You can also reheat it in a slow cooker on low for 30 minutes to 1 hour.
batch cooked sweet potato and kale soup for healthy january suppers
Ingredients
- 2 large sweet potatoes, peeled and diced
- 2 cups curly kale, stems removed and discarded, leaves chopped
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
- 4 cups vegetable broth
- 1/2 cup coconut milk or heavy cream (optional)
Instructions
- Step 1: Roast the sweet potatoes. Preheat the oven to 425°F (220°C). Place the diced sweet potatoes on a baking sheet lined with parchment paper, toss with 1 tablespoon of olive oil, and roast for 20-25 minutes, or until tender.
- Step 2: Sauté the onion and garlic. In a large pot, heat the remaining 1 tablespoon of olive oil over medium heat. Add the chopped onion and cook, stirring occasionally, until softened and lightly browned, about 8-10 minutes. Add the minced garlic and cook for an additional 1-2 minutes, stirring constantly to prevent burning.
- Step 3: Add the spices and kale. Stir in the ground cumin, smoked paprika, salt, and pepper. Cook for 1 minute, until the spices are fragrant. Add the chopped kale and cook, stirring occasionally, until wilted, about 5 minutes.
- Step 4: Add the roasted sweet potatoes and broth. Add the roasted sweet potatoes, vegetable broth, and coconut milk or heavy cream (if using) to the pot. Bring the mixture to a simmer, then reduce the heat to low and cook, covered, for 15-20 minutes, or until the soup has reached the desired consistency.
- Step 5: Purée the soup (optional). Use an immersion blender to purée the soup until smooth, or allow it to cool and purée it in a blender.
- Step 6: Serve and enjoy. Taste and adjust the seasoning as needed. Serve the soup hot, garnished with chopped fresh herbs or a dollop of yogurt, if desired.
Recipe Notes
- Storage tip: Cool the soup completely, then transfer it to an airtight container and refrigerate for up to 5 days or freeze for up to 3 months.
- Make ahead: Roast the sweet potatoes and sauté the onion and garlic up to a day in advance. Store them in separate airtight containers in the refrigerator until ready to use.
- Substitution: Swap the sweet potatoes for butternut squash or carrots, if desired.
- Pro tip: For an extra creamy soup, add 1/4 cup of cashew cream or Greek yogurt.
