Curried Sweet Potato Soup - BULK KITCHEN

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Curried Sweet Potato & Kale Soup Recipe

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The master chefs of BULK Kitchen have delivered the ultimate ‘feel good’ recipe – Curried Sweet Potato & Kale Soup. It’s perfect as a quick snack, a warming lunch or even a hearty meal with the addition of some crusty bread or sticks of celery.


1.) Heat the coconut oil in a large saucepan and add the onion and garlic with the salt if using it. Cook over a low-medium heat for 5 minutes until starting to soften.

2.) Stir in the sweet potatoes and curry powder and cook for another minute.

3.) Mix the whey protein and kale powder with the water and add to the saucepan with the coconut milk.

4.) Bring to the boil and simmer gently with a lid on until the sweet potatoes are tender – about 10 minutes.

5.) Whizz until smooth with a hand blender and serve with the chopped parsley sprinkled over the top.

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MACROS (per serving)

Calories – 224.5

Protein – 9.6g

Carbs – 29.8g

Fats – 8.3g

Fibre – 3.6g


5g Organic virgin coconut oil

100g Onion, peeled and chopped

10g Garlic, peeled and chopped

5g Salt (optional)

400g Sweet potatoes, peeled and chopped

5g Medium curry powder

30g Pure Whey Protein

15g Kale powder

400ml Low fat coconut milk

500ml Water

30g Fresh parsley, finely chopped