Recipe: Kale and Sweet Potato ‘Speckled’ Soup

Kale and Sweet Potato Soup – AKA “speckled soup.”

From the Vitality Food Feature: Kale Cuisine

In grandma’s house, this creamy puree was called Speckled Soup. (Makes a full tureen)


  • 4 Tbsp olive oil1 large onion, minced
  • 4 cups sweet potatoes, diced  (or yams or potatoes)
  • 5 cloves garlic, minced
  • ½ tsp ground coriander
  • ½ tsp ground cumin
  • 4 cups prepared kale
  • 6 cups vegetable stock, homemade or store-bought
  • 1 cup soy milk (or almond or hemp milk)
  • Sea salt
  • Black pepper
  • plain Greek yogurt (optional garnish)

Heat olive oil in a soup pot over medium heat. Add onion, sweet potatoes, garlic, coriander and cumin. Sauté for 10 minutes. Add kale and vegetable stock. Cover and simmer until potatoes and kale are tender, about 20 minutes. Season to taste with salt and pepper. Purée in blender, working in batches. Return purée to pot and add soy milk. Heat through and serve. Swirl a spoonful of plain Greek yogurt into the soup upon serving.

Linda Gabris is an avid cook who enjoys sharing her grandmother’s old recipes and medicinal preparations as they were recorded in the handwritten journals passed down to her. Linda also enjoys gardening and foraging for edible wild foods. Over the years, she has taught cooking courses in Prince George, B.C., with a focus on healthy eating, food preparation, and International cuisine.

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