'Tis the season for soup. This intriguing combination of sweet potato, miso and ginger is a real winter warmer.
Serves 6
Prep Time: 10 minutes
Cook Time: 25 minutes
Ingredients
2 tsps vegetable oil
6 spring onions, finely sliced
6-7cm piece of ginger, finely chopped
4 cloves of garlic, roughly chopped
2 tbsp white miso paste
1kg sweet potatoes, peeled and diced
4 vegetable stock cubes
11/2 litres of boiling water
Method
Heat the oil in a large saucepan over low to medium heat and cook the spring onions, ginger and garlic for 8 minutes.
Dissolve the miso and stock cubes in the water and add it to the pan, along with the sweet potatoes and bring to a simmer. Put on a lid and let it simmer for 25 minutes, until the sweet potatoes are soft.
Let it cool and then blend, reheat and serve.
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