Vegan Kale Soup Recipe (With Sweet Potatoes and Dried Tomatoes)

Cozy Human

Vegan Kale Soup with sweet potatoes and dried tomatoes – a hearty, healthy, and flavorful recipe perfect for a cozy, plant-based meal.

Prep Time 10

Cook Time 20

Total Time 30

Course Appetizer, Soup

Cuisine Comfort Food, European, Vegan

Servings 2 Servings

Calories 377 kcal

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

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!