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. This japanese-inspired soups (vegan, gluten-free) ready in about 40 minutes pairs stems removed and chopped kale, medium, diced onion, minced garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 210 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" 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, 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
- 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.
- 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.
- 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.
- 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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Miso-Caramelized Sweet Potato and Kale Soup take to make?
Total time is about 40 minutes (15 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Miso-Caramelized Sweet Potato and Kale Soup?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep medium, diced onion from drying out.
Can I substitute ingredients in Miso-Caramelized Sweet Potato and Kale Soup?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Miso-Caramelized Sweet Potato and Kale Soup for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Miso-Caramelized Sweet Potato and Kale Soup vegan?
Yes — this recipe is tagged vegan, gluten-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
A must-make recipe. The caramelized sweet potatoes add such a lovely depth. I'll be making this again this week.
- ★★★★★
Loved the sweet potato and miso combo! My kids even ate the kale. Perfect for cold weather.
- ★★★★☆
The soup was good, but the sweet potatoes took longer to caramelize than the recipe said. Otherwise, delicious.
