Miso-Roasted Sweet Potato and Kale Soup

By AislePrompt Editorial · Published 2026-04-21 · Updated 2026-04-21

A deeply flavorful, vegan soup featuring roasted sweet potatoes and kale simmered in a savory miso broth with a hint of ginger. This Japanese soup recipe (vegan), ready in about 55 minutes, pairs sweet potatoes, kale, and olive oil for a weeknight-friendly dinner. 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 "Build a week of meals around this recipe" 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 sweet potatoes, peeled and diced into 1/2-inch cubes
• 2 cups kale, stems removed and chopped
• 1 tbsp olive oil
• 2 cloves garlic, minced
• 1 tsp fresh ginger, grated
• 4 cups low-sodium vegetable broth
• 2 tbsp white miso paste
• 1 tsp lemon juice

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Instructions

1. 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.
2. Step 2: Roast for 25-30 minutes, stirring once, until potatoes are tender and golden at edges.
3. 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.
4. 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.
5. 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.