Vegetable Soup with Sweet Potato
Warm, hearty, and brimming with vibrant flavors, this Vegetable Soup with Sweet Potato is the ultimate comfort food for any season. Packed with nutrient-rich ingredients like kale, zucchini, carrots, and, of course, naturally sweet and creamy sweet potatoes, this recipe is as nourishing as it is delicious. The base of savory vegetable broth and aromatic seasonings such as garlic, thyme, and paprika creates the perfect balance of earthy and sweet notes. Ready in under an hour, this satisfying soup is easy to prepare and makes for a healthy, gluten-free, and vegan-friendly meal. Serve it with a sprinkle of fresh parsley and a side of crusty bread for a wholesome, crowd-pleasing dish that’s perfect for weeknight dinners or meal prep.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium, diced yellow onion
- 3 minced garlic cloves
- 2 medium, diced carrots
- 2 diced celery stalks
- 2 medium, peeled and cubed sweet potatoes
- 1 medium, diced zucchini
- 6 cups vegetable broth
- 1 14-ounce can diced tomatoes
- 2 cups, chopped (destemmed) kale
- 1 bay leaf
- 1 teaspoon dried thyme
- 0.5 teaspoon paprika
- 1 teaspoon (or to taste) salt
- 0.5 teaspoon black pepper
- 2 tablespoons, chopped (optional for garnish) fresh parsley
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion and cook for 3-4 minutes until softened.
Stir in the minced garlic, carrots, and celery, cooking for another 5 minutes.
Add the cubed sweet potatoes and diced zucchini to the pot. Stir to combine.
Pour in the vegetable broth and the can of diced tomatoes (with juices).
Add the bay leaf, dried thyme, paprika, salt, and black pepper. Stir well.
Bring the mixture to a boil, then lower the heat to a simmer.
Let the soup simmer for 20-25 minutes, or until the sweet potatoes are tender.
Add the chopped kale and cook for another 5 minutes until wilted.
Taste and adjust seasoning if needed.
Remove the bay leaf and discard before serving.
Ladle the soup into bowls and garnish with fresh parsley, if desired.
Nutrition Facts
Calories |
1363 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.2 g | 57% | |
| Saturated Fat | 7.8 g | 39% | |
| Polyunsaturated Fat | 7.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 8688 mg | 378% | |
| Total Carbohydrate | 213.3 g | 78% | |
| Dietary Fiber | 50.7 g | 181% | |
| Total Sugars | 76.5 g | ||
| Protein | 42.4 g | 85% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 861 mg | 66% | |
| Iron | 15.4 mg | 86% | |
| Potassium | 5854 mg | 125% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
