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A bowl of sweet potato miso mushroom soup, with a spoon, ready to serve.

Sweet Potato Miso Mushroom Soup

Print Recipe
Sweet Potato Miso Mushroom Soup is thick, creamy, and full of flavor. Made with whole food ingredients, it's the perfect healthy comfort food.
Course Soup
Cuisine American
Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes
Servings 2
Calories 356
Author Elizabeth

Equipment

Ingredients

  • 1 Large Sweet Potato
  • 2 Leeks
  • 4 Cups Vegetable Broth divided
  • ¼ Cup White Miso
  • 1 Tablespoon Tahini
  • 4 Ounces Button Mushrooms
  • ¼-1/2 Teaspoon Cayenne

Instructions

  • Chop the sweet potato into small chunks. Thinly slice the leeks. Quarter the mushrooms.
  • Sauté the sweet potato and leeks in a soup pot, using ¼ cup of the vegetable broth as the cooking liquid. Cook for 10 minutes.
  • Add the remaining vegetable broth, miso, tahini, and cayenne. Cover and let simmer for 20 minutes.
  • Reserve ⅓ of the sweet potato chunks, then transfer the remaining liquid to a food processor. Blend until completely smooth.
  • Return the blended soup as well as the reserved sweet potato chunks to the pot. Add the quartered mushrooms and cook until the mushrooms are soft, about 5 minutes.
  • Remove from the heat and serve. Top with additional mushrooms, if desired, and sprinkle with salt and pepper. Enjoy!

Nutrition

Calories: 356kcal | Carbohydrates: 65g | Protein: 14g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Sodium: 1399mg | Potassium: 1025mg | Fiber: 12g | Sugar: 16g | Vitamin A: 25740IU | Vitamin C: 16mg | Calcium: 136mg | Iron: 4mg