Sweet Potato Soup Recipe with White Miso

Sweet potato and miso soup

  • serves 3
  • Easy

Velvety, wholesome and packed with plenty of umami flavour, this vegan soup is simple to make and low in calories


Enjoy this sweet potato soup with our homemade bread rolls on the side. Also check out more of our best soup recipes, including butternut squash soup, tomato soup and mushroom soup.

What are the benefits of miso?

olive nutritionist Kerry Torrens says “Rich in antioxidants, miso helps populate the gut with immune-supportive bacteria. It contains all nine essential amino acids, making it a valuable protein source in a plant-based diet. It’s also a rich source of zinc, iron, magnesium and calcium. Adding miso towards the end of cooking, protects the live bacteria, keeping them optimal.”



  • vegetable oil 4 tsp
  • spring onions 6, finely chopped
  • ginger 2 thumb-sized pieces, finely chopped
  • garlic 2 cloves, finely chopped
  • white miso 2 tbsp
  • sweet potatoes 500g, peeled and cut into small pieces
  • vegetable stock 750ml
  • shredded kale 2 large handfuls


  • Step 1

    Heat 2 tsp of oil in a large lidded pan and gently cook 1/2 the spring onions, ginger and garlic for 5-10 minutes or until soft. Add 1 tbsp of miso, all the sweet potatoes and the vegetable stock, and bring to a simmer. Put on a lid and simmer for 25-30 minutes  or until the sweet potatoes are really soft. Season and whizz with a stick blender until completely smooth. Keep warm.

  • Step 2

    Heat 2 tsp of oil in a frying pan and fry the remaining spring onions, ginger and garlic over a high heat for 2-3 minutes or until softened. Reduce the heat, add the kale and a splash of water, and cook for 2-3 minutes until the kale has wilted. Stir in the remaining miso and season. Spoon the soup into bowls and top with the miso kale, to serve.

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Nutritional Information

  • Kcals 242
  • Fat 6g
  • Saturates 0.7g
  • Carbs 33.3g
  • Sugars 13.1g
  • Fibre 6.8g
  • Protein 10.1g
  • Salt 2.5g