Ingredients
Base Ingredients
- 1 tablespoon olive oil (can substitute avocado oil or butter)
- 1 small onion, finely chopped
- 1 small sweet potato, diced (about 2 cups)
- 2 stalks celery, finely chopped
- 6-8 cloves garlic, minced
Spices and Herbs
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- ½ teaspoon cumin
- 1 teaspoon dried oregano
- ¼ teaspoon fresh ground pepper
- ½ teaspoon chili flakes (optional for spice)
- ¼-¾ teaspoon salt, adjust to taste
- ¼ cup fresh sage, finely chopped
Broth and Beans
- 3 cups vegetable broth or chicken broth (use chicken bone broth for extra protein)
- 2 cans white beans, drained
Finishing Touches
- Juice from ½ lemon
- 1-2 cups fresh chopped kale or greens of choice
- 1 ~5 oz block feta, crumbled
Instructions
- Sauté Aromatics: Heat olive oil in a soup pot over medium heat. Add the finely chopped onion and sauté for 3 minutes until softened and translucent.
- Add Spices and Vegetables: Stir in the minced garlic, finely chopped celery, dried thyme, paprika, cumin, dried oregano, chili flakes (if using), salt, and pepper. Cook and toss everything together for an additional 5 minutes, allowing the spices to bloom and the vegetables to soften further.
- Add Main Ingredients and Simmer: Pour in the vegetable or chicken broth, add the diced sweet potato, white beans, crumbled feta (reserve some for garnish if preferred), fresh sage, and lemon juice. Bring the soup to a boil, then reduce heat to a simmer. Let it simmer uncovered for 10-15 minutes until the sweet potatoes are tender and easily pierced with a fork.
- Optional Blending for Creaminess: For a creamier texture, transfer about 1 cup of the hot soup to a blender and blend until smooth. Return the pureed soup to the pot and stir to combine. Alternatively, partially blend the soup in the pot using an immersion blender to maintain some texture.
- Add Greens and Finish Cooking: Stir in the fresh chopped kale or greens until they wilt, about 2-3 minutes. Adjust seasoning if necessary.
- Serve: Ladle the soup into bowls, garnish with additional crumbled feta if desired, and serve hot.
Notes
- To keep the soup vegetarian, use vegetable broth. Nutrition facts listed are based on using vegetable broth.
- If using chicken bone broth, the protein content will increase by approximately 10g per serving.
- Adjust salt according to your preference and dietary needs.
- Chili flakes are optional and can be omitted for a milder soup.
- For variety, kale can be substituted with spinach or other leafy greens.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Vegetarian
- Diet: Vegetarian
