image description

Silky Sweet Potato Miso Soup with Crisp Quinoa

misosweetpotato

This soup is quick and easy to make and every single ingredient in it is particularly healthy for you. Sweet and savory, silky and crunchy, it’s also a sunny bowl of beautiful contrasts. It’s a good, good for you soup!

You need:

1 medium sized sweet potato, peeled and cubed (about 3 cups)
1 cup chopped onions (about 1 small onion)
1 thumb-sized (a big thumb) piece of ginger, peeled and minced
2 cloves garlic, minced
4 tablespoons mild (white or yellow) miso paste*
1 cup quinoa
A pinch of cayenne pepper to taste (optional)
A handful fresh cilantro and/or mint, chopped
Olive oil for sautéing
A few dollops low-fat Greek yoghurt for garnish

*Miso paste is found in the refrigerated section of your supermarket, usually the same place you find fresh tofu. If you don’t have access to fresh miso paste you can cheat and use the powdered kind in miso soup packages, use enough to make 4 cups of soup.

To make 6-8 servings:

Heat up your soup pot and add 2 tablespoons of olive oil. Over medium-high heat sauté your onions for a minute until they start to soften. Now throw in the ginger and garlic and sauté for a moment until fragrant. Add the sweet potatoes and 6 cups of water, top with a lid and simmer until the vegetables are completely tender (about 20 minutes).

Meanwhile, cook the quinoa in 2 cups of salted water for 15 minutes, drain well. Then, in a lightly oiled pan sauté the quinoa until crisp, this will take another 10 minutes (you can leave out this step, if you are in a hurry, but the crunch it gets is very fun).

Add the miso to the soup. With a hand immersion blender or blender, puree the soup until smooth. Taste it and season with extra miso and cayenne pepper if needed. Toss the quinoa with the chopped herbs. Pour the soup into bowls, garnish each with a little hill of quinoa, a dollop of yoghurt and a sprig of any herb you have left. Enjoy the sunshine.

Cook’s tip:

If you use a regular blender to blend hot soup, only fill the blender ⅓ full at a time (I know, it will take you longer, but nothing compared to the time it takes to clean a soup explosion off cabinets and walls). Cover the lid with a kitchen towel, but hold it open a crack, then start the blender on low, gradually making your way up to high.

 
 

 

Join the Discussion

5 Responses

  1. Sam says:

    Please tell us how many sweet potatoes?

  2. Sam says:

    And thank you- this looks beautiful, as well as simple, nourishing, and delicious.

  3. Lone says:

    This soup has sensational flavors and textures.  I probably used a bit more than 3 cups sweet potato.

  4. I made this for my family last night and we really loved it.  Our first foray into quinoa too, and even better that I found quinoa in the freezer section precooked.

Connect with Us

 

Recent Comments

 

2012 IACP Cookbook Award Finalist

 

CoomMomPicks Pick of the Year