Sweet potato and kale soup Sweet potato and kale soup Israeli Kitchen Photo: Sarah F. Berkowitz

Sweet potato and kale soup

Filling, sweet and nutritious, this soup hits the spot in both cool and warm weather.

  • Yield: Serves 8-10
  • Prep time: 20 minutes
  • Cook time: 2 hours

This surprisingly sweet and savory soup was passed down from someone who used to add orzo to the pot for a more complete and filling dish. In today’s age, most people want to limit their carbs – particularly the white ones that tend to turn into fat and weigh heavily in the gut.

So here’s the lighter version, which is still extremely filling and satisfying. Get chopping and get cooking – this one’s a winner.


  • 6 medium sweet potatoes
  • 2-3 yellow onions
  • 1 pound baby kale
  • 2 tablespoons olive oil
  • 2 tablespoons chicken or vegetable consommé


Heat olive oil in large stock pot.

Peel and dice the onions, then brown them in the hot oil until golden.

While onions are browning, peel and dice sweet potatoes. Add to pot.

Chop kale into bite-sized pieces and add to pot. (You can use a bagged mix of baby kale, swiss chard and baby spinach, or large pieces of kale. The basic idea is to end up with small pieces of cooked greens that won’t hang too far off the spoon while eating.)

Fill the pot with water to cover all ingredients fully. Add consommé and stir.

Allow to simmer several hours. Serve hot and enjoy.

Related Topics: Soups

Recipes from the Israeli KitchenRecipes from the Israeli Kitchen