Creamy Tahini Miso Potato Soup
Warm up with this creamy tahini miso potato soup, packed with hearty vegetables, protein-rich miso, and a touch of spice!
Equipment
- Measuring cups and spoons
- wooden spoon
- Blender (immersion or countertop)
Ingredients
- 1 tablespoon 15 ml extra-virgin olive oil
- 6 sweet potatoes peeled, washed, and cut into large chunks
- 4 baby potatoes scrubbed and cut into large chunks
- 2 cloves garlic grated
- 1 teaspoon packed grated gingerroot
- ¾ cup 120 g chopped red onion
- 2 tablespoons 30 ml fresh lemon juice
- ¼ cup 64 g tahini
- 2 tablespoons 30 ml tamari
- ¼ cup 30 g nutritional yeast
- ¼ teaspoon cayenne pepper to taste
- 3½ cups 825 ml water, divided
- 3 tablespoons 63 g white miso
- 2 cups 312 g frozen spinach
Instructions
- Heat the olive oil in a large saucepan over medium-high heat.
- Add the sweet potatoes, baby potatoes, garlic, ginger, and red onion.
- Cook for 5 minutes, stirring frequently.
- In a measuring cup, whisk together the lemon juice, tahini, tamari, nutritional yeast, cayenne pepper, and 2½ cups (590 ml) of water.
- Pour the mixture into the saucepan.
- Bring to a boil, then cover and reduce to a simmer for 15–20 minutes, until the potatoes are tender but firm.
- In a separate bowl, whisk the remaining 1 cup (235 ml) of water with the miso.
- Add the miso mixture and frozen spinach to the saucepan, stirring well.
- Do not let the soup return to a boil to preserve the miso’s health benefits.
- Let simmer for another 5–10 minutes, or until heated through.
- Use an immersion blender or countertop blender to purée the soup until smooth.
- For texture, you can leave some chunks by partially blending it.
Notes / Tips / Wine Advice:
Wine Advice:
Pair with a light, citrusy white wine such as Sauvignon Blanc or a dry Riesling to complement the lemon and miso notes.Nutritional Information
Calories: 210 kcal | Carbohydrates: 35 g | Protein: 6 g | Fat: 6 g | Sugar: 9 g | Salt: 1.2 mg
