Miso-Caramelized Sweet Potato and Kale Soup

By AislePrompt Editorial · Published 2026-04-20 · Updated 2026-04-20

A hearty, umami-rich soup featuring roasted sweet potatoes and kale simmered in a miso-infused broth with a touch of natural sweetness. This Japanese soup recipe (vegan, gluten-free), ready in about 40 minutes, pairs sweet potatoes, kale, and onion for a weeknight-friendly dinner. Each serving lands at about 210 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. Tap "Build a week of meals around this recipe" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 medium sweet potatoes, peeled and cubed 3/4-inch
• 4 oz kale, stems removed and chopped
• 1 medium onion, diced
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 2 tbsp white miso paste
• 1 tbsp maple syrup
• 1 tbsp olive oil
• 1 tsp fresh thyme, chopped

The stock pot we’d simmer this in → Best Stock Pots for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Preheat oven to 400°F (200°C). Toss 2 peeled and cubed sweet potatoes with 1 tbsp olive oil and 1/2 tsp salt on a baking sheet, then roast for 20 minutes until tender and slightly browned.
2. Step 2: Heat 1 tbsp olive oil in a large pot over medium heat. Add 1 diced onion and cook for 5 minutes until translucent, then add 2 minced garlic cloves and cook for 1 minute until fragrant.
3. Step 3: Add roasted sweet potatoes, 4 cups vegetable broth, and 1 tsp fresh thyme to the pot. Bring to a gentle simmer and cook for 10 minutes to meld flavors.
4. Step 4: Remove pot from heat and stir in 2 tbsp white miso paste and 1 tbsp maple syrup until fully dissolved. Return to low heat for 2 minutes, then add 4 oz chopped kale and cook until wilted and tender, about 3 minutes.