Miso-Roasted Sweet Potato and Kale Soup

Name: Miso-Roasted Sweet Potato and Kale Soup
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4 servings
Cuisine: Japanese-inspired
Ingredients: 2 medium, peeled and diced into 1/2-inch cubes sweet potatoes; 2 cups, stems removed and chopped kale; 1 tbsp olive oil; 2 cloves, minced garlic; 1 tsp fresh, grated ginger; 4 cups low-sodium vegetable broth; 2 tbsp white miso paste; 1 tsp lemon juice

A deeply flavorful, vegan soup featuring roasted sweet potatoes and kale simmered in a savory miso broth with a hint of ginger.

Cuisine: Japanese-inspired

Category: Soups

Prep: 15 minutes. Cook: 40 minutes.

Serves 4.

Ingredients

2 medium, peeled and diced into 1/2-inch cubes sweet potatoes
2 cups, stems removed and chopped kale
1 tbsp olive oil
2 cloves, minced garlic
1 tsp fresh, grated ginger
4 cups low-sodium vegetable broth
2 tbsp white miso paste
1 tsp lemon juice

Instructions

Step 1: Preheat oven to 400°F (200°C). Toss 2 cups diced sweet potatoes with 1 tbsp olive oil, 1/4 tsp salt, and 1/4 tsp black pepper on a baking sheet.
Step 2: Roast for 25-30 minutes, stirring once, until potatoes are tender and golden at edges.
Step 3: While potatoes roast, heat a pot over medium heat. Add 1 tbsp olive oil, 2 minced garlic cloves, and 1 tsp grated ginger. Cook for 2 minutes until fragrant.
Step 4: Stir in 4 cups vegetable broth and roasted sweet potatoes. Bring to a gentle simmer and cook for 10 minutes to meld flavors.
Step 5: Remove from heat. Stir in 2 tbsp white miso paste and 1 tsp lemon juice until fully dissolved. Add 2 cups chopped kale and stir until wilted, about 3 minutes. Do not boil after adding miso to preserve flavor.