Miso-Infused Sweet Potato and Kale Soup
A deeply savory, plant-powered soup with roasted sweet potatoes, kale, and a touch of miso for umami depth. This japanese-inspired soups (vegan, gluten-free) ready in about 45 minutes pairs stems removed and chopped kale, medium, diced 1/2-inch carrots, medium, diced onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 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 1/2-inch sweet potatoes
- 4 oz, stems removed and chopped kale
- 1 medium, diced 1/2-inch carrots
- 1/2 medium, diced onion
- 2 cloves, minced garlic
- 4 cups vegetable broth
- 2 tbsp white miso paste
- 1 tsp sesame oil
- 2 tbsp toasted pumpkin seeds
Instructions
- Step 1: Toss diced sweet potatoes and carrots with 1 tsp sesame oil on a sheet pan. Roast at 400°F (200°C) for 20 minutes until tender and slightly caramelized.
- Step 2: Heat 1 tsp olive oil in a large pot over medium heat. Add diced onion and cook for 5 minutes until soft.
- Step 3: Stir in minced garlic and cook for 1 minute until fragrant.
- Step 4: Add roasted sweet potatoes, carrots, vegetable broth, and 1 cup of water. Simmer for 15 minutes.
- Step 5: Stir in chopped kale and cook for 3 more minutes until wilted.
- Step 6: Remove from heat and stir in miso paste until fully dissolved. Season with salt if needed.
- Step 7: Serve hot, garnished with toasted pumpkin seeds.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Miso-Infused Sweet Potato and Kale Soup take to make?
Total time is about 45 minutes (15 min prep + 30 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-Infused 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-Infused 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-Infused 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-Infused 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
- ★★★★★
Substituted chicken for tofu and it worked beautifully.
- ★★★★☆
Really good but took about 10 minutes longer than stated.
- ★★★★☆
Enjoyable meal. Instructions could be a touch more detailed on the timing.
