Sweet Potato, Shiitake Mushroom Vegetable Stew

This soup is great blended or chunky is a great choice as well. The chunks of sweet potato and mushroom will give your soup a hearty texture, and adding kale or other greens will provide a beautiful color contrast and additional nutrients.

If you’re looking to elevate the flavor profile further, consider adding the following spices:

  1. Coriander: Coriander is slightly sweet, citrusy, and nutty, which would pair well with sweet potato.
  2. Cayenne Pepper: A little bit of cayenne pepper can add a nice heat to the soup, which will contrast nicely with the sweetness of the sweet potato.
  3. Bay Leaves: A bay leaf or two thrown in while the soup is simmering can add a subtle depth of flavor. Remember to remove it before serving!

Here’s your adjusted recipe:

Chunky Sweet Potato and Shiitake Mushroom Soup with Kale


  • 5 sweet potatoes
  • 1 large onion, diced
  • 2 cloves garlic, minced
  • 2 tablespoons olive oil
  • 1 teaspoon cumin
  • 1/2 teaspoon paprika
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon coriander
  • A pinch of cayenne pepper (optional)
  • Salt and pepper to taste
  • 4 cups vegetable broth
  • 1 can (15 oz) coconut milk
  • 200g fresh shiitake mushrooms, sliced
  • 2 bay leaves
  • 2 cups of fresh kale, chopped
  • Fresh cilantro for garnish (optional)
  • Juice of 1 lime


  1. Prep your sweet potatoes by peeling and cutting them into about 1-inch cubes.
  2. Heat your dutch oven over medium heat. Once hot, add the olive oil, then the diced onion. Sauté the onion for about 5 minutes, or until it becomes translucent and starts to brown.
  3. Add the sliced shiitake mushrooms and sauté them with the onions until they are soft and slightly browned, about another 5 minutes.
  4. Add the minced garlic, cumin, paprika, turmeric, coriander, and optional cayenne. Stir well, letting it cook for another minute to allow the spices to become fragrant.
  5. Add the cubed sweet potatoes and the bay leaves to the dutch oven. Stir to coat the potatoes in the onion, mushroom and spice mixture. Cook for about 5-10 minutes, or until the sweet potatoes start to soften.
  6. Pour in the vegetable broth. Bring the mixture to a boil, then reduce the heat to low, cover the dutch oven, and let it simmer for about 15-20 minutes, or until the sweet potatoes are soft.
  7. Five minutes before the soup is done simmering, stir in the chopped kale.
  8. Once the sweet potatoes are cooked, stir in the coconut milk, and season the soup with salt and pepper to taste. Let it heat for another couple of minutes.
  9. Just before serving, squeeze in the lime juice. Stir well.
  10. Ladle the soup into bowls, garnish with fresh cilantro if you’d like, and serve hot. Remember to remove the bay leaves before serving!

This chunky, spicy, sweet, and umami-rich soup will definitely satisfy your hunger and taste buds. Enjoy your cooking!


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