White Miso and Sweet Potato Soup

Charmaine Lu -
  • 4 tbsp oil
  • 6 chopped spring onions
  • 2 thumb-sized pieces of ginger, chopped
  • 2 chopped garlic cloves
  • 2 tbsp quality white miso paste
  • 500g peeled and chopped sweet potatoes
  • 750ml veg stock
  • 2 handfuls of kale, shredded
  • Gently cook half the spring onions, garlic and ginger for 10 mins in 2 tsp of oil. Stir in half the miso, all the sweet potatoes and stock, bring to a simmer and cook - covered - for 25 mins or until everything is very soft. Whizz with a stick blender until smooth.
  • Heat another 2 tsp of oil in a frying pan and fry the rest of the ginger, garlic and spring onions for 2 mins to soften. Reduce the heat and stir in the kale with a splash or two of water, then cook for 3 mins to wilt. Stir in the rest of the miso and season well, then ladle the soup into bowls and top with the miso and kale mixture.
35 mins
3 serving