Purple sweet potato and lacinato kale soup

Vegan Purple Sweet Potato & Lacinato Kale Soup

Inspired by Anna Thomas, Love Soup


  • 1 large yellow onion, chopped
  • 2-3 cloves garlic, minced or crushed
  • 2 Tablespoons EVOO
  • 2 pounds purple sweet potatoes (or regular), peeled and diced
  • 2 bunches Lacinato kale, trimmed from stems and cut into thin strips (chiffonade)
  • 4 green onions, sliced
  • 1 cup chopped cilantro
  • 4 cups vegetable broth
  • 1 cup water
  • 2 teaspoons cumin powder
  • 1-2 Tablespoons fresh-squeezed lemon juice
  • Salt and pepper to taste

Dash of cayenne (optional)


  • In a large soup pot, heat the olive oil and saute the yellow onion and garlic until the onion is translucent.
  • Add the broth and water followed by the potatoes, kale and salt. Bring to a boil and simmer 15 minutes.
  • Add the green onions, most of the cilantro and freshly ground black pepper. Simmer soup for 10-15 minutes, adding more water to desired consistency.
  • Stir in the cumin, lemon juice and cayenne (if using) and adjust seasonings.
  • Puree the soup in a blender or food processor, or with an immersion blender.
  • Ladle into bowls and top with a bit of cilantro.