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-inspired soup recipe (vegan), ready in about 55 minutes, pairs sweet potatoes, kale, olive oil 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 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

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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.