"I made this Sweet Potato Miso Ginger Soup to start my Thanksgiving meal. I also made a vegan egg-not with cinnamon and cashew milk."
Sweet Potato Miso Ginger Soup
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Prep time 10mins
Cook time 1hr
Serves or Makes: 4
Recipe Card
ingredients
- 1 cup peeled and cubed sweet potato
- 1 cup peeled and cubed butternut squash
- 2 cups vegetable stock
- 2 leeks, chopped and sautéed
- 1 onion, chopped and sautéed
- 1 inch ginger piece, chopped
- 1 teaspoon turmeric
- 1 tablespoon miso paste
- 2 tablespoons Olive oil
- Salt and pepper, to taste
Method
Step 1
Preheat the oven to 350℉. Line a rimmed pan with parchment paper.
Step 2
Toss the sweet potato and butternut squash in oil and a pinch of salt. Transfer to the prepared pan and roast for 45 minutes.
Step 3
Next, sautée the onions, leek, and ginger until golden brown. Add turmeric, miso paste, and salt and pepper to taste.
Step 4
Blend everything in a high-speed blender with the vegetable broth. Add more salt and pepper if needed. Garnish with cranberries and hemp seeds.