Miso Ginger Sweet Potato Soup

IMG_1294Brrr!!! I couldn’t bring myself to make a shake this chilly morning. I was craving something warm and comforting, not too heavy, and portable to fuel me on my way to the gym. Why not soup!!! Savoury soup for breakfast may sound a bit strange, but in Asian culture, congee (hot rice porridge) served with salted meats and vegetables, is a popular everyday breakfast dish. Now congee takes hours to make and I don’t have the delicious condiments lying around to make congee, congee and not just watery rice. So, I went after my bag of sweet potatoes and used several simple ingredients to make this Asian-spiced sweet potato soup …within 45 minutes and in time for the gym. A total win :D.

Miso Ginger Sweet Potato Soup

  • Servings: 8
  • Print

Ingredients: IMG_1258

  • 3 medium sweet potatoes
  • 1 large sweet onion
  • 4 cloves garlic
  • 3 tbsp miso
  • 4 cups broth
  • 1 cup water/ milk/ coconut milk
  • Olive oil for cooking
  • Freshly ground black pepper
  • Optional: milk, cream or substitute and crushed peanuts to top

Let’s cook:IMG_1259

  1. Roughly chop all the vegetables.
  2. In a large soup pot, add 1 tablespoon of olive oil and bring to medium-high heat.  Sauté the onions until translucent. Add the ginger and garlic and cook until fragrant. Add the sweet potatoes, miso and broth and bring to a boil.
  3. Let simmer for 25 minutes until sweet potatoes are tender.IMG_1262
  4. Puree the soup in a blender, and pour back into the pot when evenly blended. Stir in water or milk until your desired taste and consistency, and gently reheat. Ladle into bowls or mason jar and top with freshly ground pepper, and nuts if using.

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