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

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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.”

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Ingredients

  • 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

Method

  • 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
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