Kale & Sweet Potato Soup with Feta

Although Tel Aviv winters are pretty mild, I’m still finding myself craving soup. Soup is definitely a comfort food, but it can also be pretty healthy. Some are basically salad in a pot, which is how I think of this kale and sweet potato soup.

I like to keep my lunches simple and light so I can go all out for dinner. I love a big salad, but when I want to warm up, salad in a pot it is!

I decided to convert one of my favorite combinations, kale and sweet potato, into a hearty stew. I make a big pot and eat it over the course of the week. It’s so easy, and tastes so nourishing and delicious.

Kale and sweet potato (or butternut squash) is a classic fall and winter flavor combination. The sweetness from the potato softens the flavor of the kale, which can sometimes be a bit harsh on its own.

My favorite salad is topped with a bit of crumbly feta, which works equally well with this soup. The feta, added when served, sort of melts into the soup, creating a slightly creamy, salty the broth. You will go for seconds for sure!

As with all recipes, this is adaptable. Depending on how much kale comes in your bunch or how “soupy” you like your soup, you may need to add a bit more broth or water. I like my soups thick so this recipe is perfect for me. It makes about 8 cups (which only lasts me 3-4 days)!

I hope you enjoy this soup as much as I do!

Ingredients

1 medium yellow onion – chopped

3 cloves of garlic – chopped

2 tablespoons of olive oil

1 medium sweet potato – chopped into small cubes

1 bunch of kale (I’ve used all varieties and they all work equally well)

5 cups of vegetable broth

Feta for garnish – about a teaspoon per serving

Salt and pepper to taste

Method

In a large soup pot, over medium heat, add olive oil, chopped onion, and a pinch of salt and pepper and sauté until soft (about 3-5 minutes).

Add garlic, and continue to sauté for another 2-3 minutes.

Add the chopped sweet potato and coating the pieces in the onion and garlic mixture. Sauté for another 3-5 minutes.

Add kale, mix well, and then add the broth. Bring the soup to a boil, cover and bring down to a low bubbling simmer.

Test the broth, add additional salt and pepper if needed. Continue to simmer for about 30 minutes until the sweet potato and kale are soft.

Ladle into a bowl, top with crumbled feta, and enjoy!

I hope this soup (and perhaps a pair of slippers) warmed you up a bit!

What is your go-to comfort food during the cold winter months?

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