Miso-Glazed Sweet Potato and Kale Soup

By AislePrompt Editorial · Published 2026-04-09 · Updated 2026-04-09

A savory-sweet soup with roasted sweet potatoes, kale, and a depth of miso, perfect for cold weather. This Japanese-inspired soup recipe (vegetarian), ready in about 50 minutes, pairs sweet potatoes, olive oil, onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 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 diced (1 inch) sweet potatoes
• 1 tablespoon olive oil
• 1 small, diced onion
• 2 cloves, minced garlic
• 4 cups vegetable broth
• 1 cup, chopped kale
• 2 tablespoons white miso paste
• 1 tablespoon rice vinegar
• pinch salt

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 medium peeled and diced sweet potatoes (1 inch) with 1 tablespoon olive oil, salt, and pepper in a bowl.
2. Step 2: Spread sweet potatoes on a baking sheet and roast for 25 minutes until tender and caramelized, flipping halfway.
3. Step 3: Heat a large pot over medium heat. Add 1 small diced onion and 2 minced garlic cloves, cooking for 5 minutes until softened and fragrant.
4. Step 4: Add 4 cups vegetable broth and roasted sweet potatoes to the pot. Simmer for 10 minutes, stirring occasionally.
5. Step 5: Stir in 1 cup chopped kale and 2 tablespoons white miso paste. Simmer for 5 minutes until kale is wilted.
6. Step 6: Stir in 1 tablespoon rice vinegar and a pinch of salt. Adjust seasoning if needed.