Description
A heartwarming bowl of creamy miso roasted vegetable and sweet potato soup, perfect for busy weeknights and casual gatherings.
Ingredients
Scale
- 2 cups mixed vegetables (carrots, broccoli, cauliflower)
- 1 large sweet potato, peeled and diced
- 4 cups vegetable broth
- 3 tablespoons miso paste
- 1 onion, diced
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- Salt and pepper to taste
- 1/2 cup coconut milk (optional for creaminess)
Instructions
- Preheat the oven to 400°F (200°C).
- Toss vegetables and sweet potato with olive oil, salt, and pepper; roast on a baking sheet for 25-30 minutes.
- Sauté onion and garlic in a large pot until translucent; add roasted veggies and vegetable broth; bring to a boil.
- Stir in miso paste, simmer for 5 minutes.
- Blend until smooth; stir in coconut milk before serving. Adjust seasoning as needed.
Notes
Feel free to customize with seasonal vegetables and experiment with different herbs for added freshness.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Blending
- Cuisine: Japanese
Nutrition
- Serving Size: 1 serving
- Calories: 260
- Sugar: 5g
- Sodium: 780mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 8g
- Protein: 5g
- Cholesterol: 0mg