Creamy white sweet potato, kale and white bean soup with confit garlic and roasted lemon
An original, creamy and comforting soup made with roasted white sweet potato, white beans, and kale, finished with mellow confit garlic and roasted lemon for a fragrant, deep contrast.
Important notice: This recipe is not medical advice. Consult your healthcare professional.
Ingredients
- 700 g white sweet potato, peeled and cubed (1-inch cubes)
- 180 g yellow onion (chopped)
- 10 cloves garlic (6 cloves for confitar and 4 chopped)
- 80 ml olive oil (divided)
- 6 g fresh thyme (solo the leaves, divided)
- 900 ml vegetable broth (low sodium if possible)
- 400 g cooked white beans (escurridas and enjuagadas si son of lata)
- 120 g kale (without stalks duros and troceada)
- 1 unit lemon (mitad for roasting and mitad for terminar)
- 2 g black pepper (freshly ground)
- 8 g salt (or to taste)
- 240 ml water (ajustar textura si hace falta)
- 1 g red pepper flakes (optional, for servir)
Nutrition facts
per serving
Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.
Allergens
No declared allergens
Instructions
- 1
Preheat the oven to 220 °C / 425 °F.
- 2
Place the white sweet potato on a sheet pan with 2 tablespoons olive oil, half of the salt, and a little black pepper. Toss well and roast for 25 minutes at 220 °C / 425 °F, until tender with golden edges.
- 3
Put 6 whole garlic cloves in a small saucepan with 60 ml olive oil and 1 tablespoon fresh thyme. Cook over very low heat for 10 to 12 minutes, without letting the garlic brown too much, until soft and fragrant. Reserve the garlic and the oil.
- 4
In a large pot, heat 1 tablespoon of the confit garlic oil over medium heat. Add the onion and cook for 5 minutes until translucent. Add the 4 chopped garlic cloves and cook 1 minute more.
- 5
Add the white beans, roasted white sweet potato, vegetable broth, the remaining fresh thyme, the rest of the salt, and the black pepper. Bring to a gentle boil and cook for 10 minutes.
- 6
Meanwhile, place the lemon half cut-side down in a skillet or small tray and roast it for 6 to 8 minutes over medium heat or in the still-hot oven at 220 °C / 425 °F, until lightly caramelized.
- 7
Add the kale to the pot and cook for 3 minutes, until wilted.
- 8
Remove the pot from the heat. Add 4 cloves of the confit garlic and blend the soup until creamy. If you want a lighter texture, add the water gradually to adjust consistency.
- 9
Squeeze some of the roasted lemon into the soup to taste and stir well. Taste and adjust salt and pepper.
- 10
Serve hot with the remaining 2 confit garlic cloves on top, a few drops of the garlic oil, a little more roasted lemon, and red pepper flakes if using.
Chef tips
For an even silkier texture, blend the soup for at least a full minute. If you prefer a more rustic finish, reserve a few whole white beans and add them at the end.
Substitutions
You can use orange sweet potato instead of white sweet potato. Kale can be replaced with chard or spinach, adding it at the end. If you do not have fresh thyme, use 1 teaspoon dried thyme.
What I used to make it
Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.
Illustrative imageNinja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
Illustrative imageCosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
Illustrative imageT-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
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