Kale and Sweet Potato Soup with Cumin and Lemon

Reprinted from Love Soup: 160 All-New Vegetarian Recipes from the Author of The Vegetarian Epicure by Anna Thomas (W. W. Norton & Company, 2009). By permission of the author. Prep time: 10 min Cook time: 50 min Total time: 1 hour Yield: 6 generous servings Sturdy black kale, leeks and sweet potatoes keep their distinct textures and flavors in this chopped green soup, and the combination of tart, fresh lemon with toasted cumin just shines. Any kind of kale can be used in this soup. I usually make it with Russian kale, but you could use dinosaur kale, or curly leaf kale - or all of them. Yams can be used in place of sweet potatoes if that’s what you have on hand.

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6 generous servings


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2 leeks
1 onion
2 Tbs. olive oil
1 1/2 tsp. sea salt
12 oz. sweet potatoes
1 Yukon gold or white potato
12 oz. kale
4 green onions
2/3 cup fresh cilantro
2- 2 1/2 cups vegetable broth
fresh ground black pepper fresh ground black pepper
1 Tbs. cumin seed cumin seed
1-2 Tbs. fresh lemon juice lemon juice
a pinch of hot pepper a pinch of hot pepper
garnish: additional fruity green olive oil
optional garnish: crumbled feta cheese

How to Make Kale and Sweet Potato Soup with Cumin and Lemon

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