This vibrant vegan kale soup is a warm hug in a bowl—nourishing, wholesome, and packed with layers of flavor. The tender kale and naturally sweet chunks of sweet potato create a perfect harmony, while sun-dried tomatoes bring a rich, tangy depth that lingers on the palate. What truly sets this soup apart is the subtle sweetness from Medjool dates, weaving a silky, caramel-like undertone that gently balances the earthiness and herbs.
Infused with fragrant oregano, thyme, and rosemary, every spoonful feels like a cozy garden in your mouth. Completely plant-based and free of added fats, this recipe aligns beautifully with the Medical Medium approach, offering a satisfying, clean, and healing meal anyone can enjoy.
What kind of dried tomatoes should you use?
When choosing dried tomatoes for this soup, it’s really important to pick ones that are unsulfured and free from any additives—especially if you’re following a Medical Medium-inspired approach. Since this soup is completely fat-free, you want to avoid tomatoes packed in oil because that would add unwanted fat.
Now, many dried tomatoes do come salted, which can actually add a nice depth of flavor. I’m personally fine with salt and think it complements the soup well, but if you’re watching your sodium intake or prefer a cleaner taste, you can find salt-free options too.
For the best balance, I recommend looking for dried tomatoes that are both acid- and oil-free. There are some great brands out there that offer these pure, simple dried tomatoes, which work beautifully in this recipe. It really comes down to your taste and dietary needs, but keeping it clean and additive-free will make the soup shine.
Vegan Kale Soup Recipe (With Sweet Potatoes and Dried Tomatoes)
Equipment
- Knife
- Soup pan
Ingredients
- 2 cups diced sweet potatoes (about 300 grams)
- 5 cups fresh kale, roughly chopped (around 125 grams)
- 6 to 8 dried tomatoes, soaked if needed for softness
- 3 Medjool dates, pitted and finely chopped to add natural sweetness.
- 4 cups homemade MM healing broth (or substitute with 4 cups water + 2 tbsp mushroom powder for that rich, umami depth)
- 1 cup smooth tomato passata to add vibrant flavor
- ½ tablespoon dried oregano for a warm, earthy note
- ½ tablespoon dried thyme to brighten the soup
- ½ tablespoon dried rosemary for a fragrant herbal touch
Instructions
- Warm up your broth or water in a pot over medium heat. Stir in a spoonful of mushroom powder to add a rich, savory depth.
- Remove the skins from the sweet potatoes and chop them into small, bite-sized pieces. Drop these cubes into the simmering broth.
- Slice the Medjoul dates and add them into the pot along with your choice of dried herbs.
- Let everything simmer gently for about 20 minutes total.
- After the soup has been simmering for 5 minutes, prepare the kale: wash the leaves well, remove the tough stems, and chop the leaves into smaller pieces.
- Stir the chopped kale into the pot and let it simmer further.
- When the soup reaches 15 minutes of simmering, stir in the dried tomatoes. Let them soften for the remaining 5 minutes.
- Once the full 20 minutes are up, taste and adjust seasoning if needed. Your soup is ready to enjoy!
