Creamy Sweet Potato & Bean Soup with Kale (Cozy, Protein-Packed & Vegan!)
- Nichole Dandrea-Russert
- 6 days ago
- 3 min read
If you’re craving something cozy, creamy, and packed with plant-powered nourishment, this Sweet Potato and Bean Soup with Kale is about to become your new favorite one-pot meal. It’s hearty without being heavy, creamy without any dairy, and layered with flavors from garlic, oregano, red wine vinegar, and a homemade cashew cream that brings everything together.
This soup delivers the ultimate trifecta:
✨ Protein and fiber from the beans
✨ Creamy richness from the cashews
✨ Vibrant, mineral-rich greens from the kale
And the best part? It’s simple, satisfying, and made with pantry staples — perfect for busy weeknights, cozy weekends, or batch cooking for the week ahead.
Warm, bright, and comforting… this is the kind of meal that makes you exhale and say, “Yes, this is exactly what I needed.”
Creamy Sweet Potato and Bean Soup with Kale
Servings: 4
Prep Time: 30 minutes
Cook Time: 25 minutes
Total Time: 55 minutes
Creamy Sweet Potato and Bean Soup with Kale Ingredients
For the Soup
1 tablespoon olive oil
1 medium sweet potato, diced
1 medium yellow onion, diced
1 medium bell pepper, diced
2 celery stalks, diced
3 cloves garlic, minced
1 small hot pepper, seeded and diced (optional)
2 bay leaves
2 teaspoons dried oregano
2 tablespoons red wine vinegar
3 (15.5-ounce) canned beans, drained (such as adzuki, black beans and cannellini)
1 (14.5-ounce) can diced tomatoes
4 cups vegetable broth
1/2 teaspoon salt
3 cups chopped kale leaves (about 1/2 large bunch)
For the Cashew Cream
1 cup raw cashews, soaked in hot water for 15 minutes, drained
1/2 cup water
1 tablespoon lemon juice
1 teaspoon apple cider vinegar
1/4 teaspoon salt
Directions to Make Sweet Potato and Bean Soup with Kale Ingredients
1. Sauté the vegetables.
Heat the olive oil in a large soup pot over medium heat. Add the sweet potato, onion, bell pepper, and celery. Sauté for about 5 minutes, stirring often, until the vegetables begin to soften.
2. Add more aromatics.
Stir in the garlic, hot pepper (if using), bay leaves, and oregano. Cook for 1 minute, until fragrant.
3. Deglaze and simmer.
Add the red wine vinegar and stir to deglaze the pot. Add the tomatoes, beans, vegetable broth, and salt. Bring to a simmer, reduce heat to low, and cook uncovered for 20 minutes, or until the sweet potatoes are tender.
4. Meanwhile, make the cashew cream.
While the soup simmers, blend the cashews, water, lemon juice, apple cider vinegar, and salt in a high-speed blender until silky and smooth. If using a standard blender, soak cashews in hot water for 15 minutes first. No need to soak if you're using a high-speed blender.
5. Add greens and creaminess
Remove the bay leaves. Stir in the chopped kale and the cashew cream. Simmer for 1–2 minutes, until the kale softens and the soup becomes creamy.
6. Season and serve.
Taste and adjust seasoning with salt, pepper, or a splash of vinegar. Serve warm.
Serving Suggestions
Top with fresh herbs such as parsley, cilantro, or chives.
Pair with rustic toasted sourdough.
Pour over cooked grains like farro or quinoa for extra heartiness.
Storage
Keep in the refrigerator for up to 5 days or in the freezer for up to 3 months. Suggestion: Divide the soup into smaller containers for individual servings, making it easy to access whenever needed.
Prep Ahead
To make this dish come together quickly, pre-cut veggies ahead of time.
Nut-Free
Use raw sunflower seeds in place of cashews or blend silken tofu with the lemon juice, apple cider vinegar, salt, and 2-4 tablespoons of water in a food processor.
Plant-Based Comfort in a Bowl
This Creamy Sweet Potato and Bean Soup with Kale proves that plant-based comfort food can be nourishing, flavorful, and deeply satisfying. With its silky cashew cream, hearty beans, antioxidant-packed sweet potatoes, and nutrient-rich greens, it’s a bowl that supports your gut, brain, and mood — all while tasting like pure comfort.
Serve it with crusty bread, fresh herbs, or over grains, and you’ve got a wholesome meal you'll want to make again and again.
If you try it, tag me — I’d love to see your cozy bowls! 🥣💛
