Delicious Soup Featuring Sweet Potatoes and Kale

Savory Autumn Delight: Hearty Sweet Potato and Kale Soup

Embrace the warmth of the fall season with this delicious and nutritious sweet potato and kale soup! Perfect for cozy evenings, this delightful dish is packed with flavors and textures that will make every heart sing. Let’s dive into the details of this comforting recipe.

Cooking Time

Preparation time: 15 minutes

Cooking time:30 minutes

Total time:45 minutes

Ingredient List

- 6 to 7 slices of thick-cut bacon, chopped

- 1 yellow onion, roughly chopped (about 2 cups)

- 1 cup of chopped celery (around 3 stalks)

- 3 tablespoons of finely chopped fresh sage

- 6 cloves of garlic, minced (approximately 2 tablespoons)

- 1/2 teaspoon kosher salt, plus extra to taste

- 1/2 teaspoon black pepper, plus additional for seasoning

- 1/4 teaspoon ground nutmeg

- 1/4 pounds of sweet potatoes, peeled and diced into 3/4- to 1-inch cubes (about 4 cups)

- 4 medium carrots, peeled and sliced into 1/4-inch thick rounds (around 2 cups)

- 6 cups of chicken or vegetable broth

- 1 Parmesan cheese rind (1 ounce)

- 1 bunch of lacinato kale, torn or roughly chopped (about 6 packed cups)

- 1/2 cup of roasted, salted pepitas

- Shaved Parmesan cheese, for garnishing

Cooking Instructions

Begin your culinary adventure by cooking the bacon in a large Dutch oven over medium heat. Stir occasionally until the bacon becomes crispy, which should take about 10 to 15 minutes. Once done, transfer the crispy bacon onto a plate lined with paper towels to drain the excess grease. Set aside for later.

Next, discard about 2 tablespoons of the bacon drippings from the pot and return the Dutch oven to medium heat. Add the chopped onion and celery, covering the pot briefly. Cook until the onion becomes translucent and soft, which should take around 8 minutes.

Then, introduce the chopped sage, minced garlic, kosher salt, black pepper, and nutmeg to the mix. Stir often, making sure not to brown the garlic, as you cook for an additional 2 minutes until fragrant.

Incorporate the sweet potatoes and carrot slices into the pot. Stir continuously to ensure they are well coated with the seasoning for about a minute.

Now, it’s time to pour in the broth and add the Parmesan rind. Bring everything to a boil over high heat, then reduce the heat to medium-low to simmer. Keep the pot uncovered, stirring occasionally, and let the mixture simmer until the sweet potatoes and carrots become tender—this should take around 10 minutes.

Finally, fold in the lacinato kale and continue to cook for another 2 minutes until the kale is tender. Taste and adjust seasoning with more salt and pepper if needed. Serve your hearty soup in bowls topped generously with roasted pepitas, the reserved crispy bacon, and a sprinkle of shaved Parmesan cheese for a delightful finishing touch!

The Warmth of Fall Flavors

This delightful soup combines the rich essence of autumn, showcasing sweet potatoes and earthy carrots enhanced by the hearty presence of kale. The addition of a Parmesan rind infuses a burst of umami, creating a broth that’s both nourishing and deeply satisfying. Perfectly complemented by the crunch of pepitas and the savory crunch of bacon, every bowl will warm your soul as the days grow crisp. Enjoy every comforting spoonful!

Perfect Pairings

To elevate your dining experience, consider pairing this soup with a floral and citrus-scented white wine, such as Diatom Santa Barbara Chardonnay, which will beautifully complement the rich flavors of the dish.

Storing Leftovers

To enjoy this dish later, store any leftovers in an airtight container in the refrigerator for up to a week. A hint of secret: the flavors continue to deepen as they meld together!