Miso-Caramelized Sweet Potato and Kale Soup

A hearty, umami-rich soup featuring roasted sweet potatoes and kale simmered in a miso-infused broth with a touch of natural sweetness.

Cuisine: Japanese-Inspired

Category: Soups

Prep: 15 minutes. Cook: 25 minutes.

Serves 4.

Ingredients

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

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.