Sweet potato and miso soup
What are the benefits of miso?
olive nutritionist Kerry Torrens says “Rich in antioxidants, miso helps populate the gut with immune-supportive bacteria. It contains all nine essential amino acids, making it a valuable protein source in a plant-based diet. It’s also a rich source of zinc, iron, magnesium and calcium. Adding miso towards the end of cooking, protects the live bacteria, keeping them optimal.”
Sweet potato and miso soup
Velvety, wholesome and packed with plenty of umami flavour, this vegan soup is simple to make and low in calories
Ingredients
- vegetable oil 4 tsp
- spring onions 6 finely chopped
- ginger 2 thumb-sized pieces finely chopped
- garlic 2 cloves finely chopped
- white miso 2 tbsp
- sweet potatoes 500g peeled and cut into small pieces
- vegetable stock 750ml
- shredded kale 2 large handfuls
Instructions
- Heat 2 tsp of oil in a large lidded pan and gently cook 1/2 the spring onions, ginger and garlic for 5-10 minutes or until soft. Add 1 tbsp of miso, all the sweet potatoes and the vegetable stock, and bring to a simmer. Put on a lid and simmer for 25-30 minutes or until the sweet potatoes are really soft. Season and whizz with a stick blender until completely smooth. Keep warm.
- Heat 2 tsp of oil in a frying pan and fry the remaining spring onions, ginger and garlic over a high heat for 2-3 minutes or until softened. Reduce the heat, add the kale and a splash of water, and cook for 2-3 minutes until the kale has wilted. Stir in the remaining miso and season. Spoon the soup into bowls and top with the miso kale, to serve.
Recipe from olivemagazine.com
