The Texas weather has been very out of character lately. Even though it is only November, it has been in the 30s and raining. This weather has me craving all the healthy soup recipes and my latest creation is this Vegan Japanese Sweet Potato Soup with Spinach and Rosemary.

vegan japanese sweet potato soup with spinach and rosemary

Let's get into the recipe.

This japanese sweet potato soup is

easy to make
healthy for you
high in protein thanks to the hemp seeds
roasted and then made in your blender
creamy and delicious
creamy without coconut milk or cashews

vegan japanese sweet potato soup with rosemary and spinach

Ingredients for creamy vegan japanese sweet potato soup

japanese sweet potato
shallot
garlic
rosemary
vegetable broth
miso
spinach

See recipe card for quantities.

Instructions for making roasted sweet potato spinach soup

Step 1: Roast sweet potatoes, shallots and garlic.

Step 2: Add all soup ingredients to a blender and blend until smooth.

Step 3: Serve soup and enjoy.

Substitutions

Japanese sweet potato- can be subbed with regular sweet potato
Rosemary- can be subbed with thyme
Hemp seeds- can be subbed with cashews

Equipment

I love my vitamix blender, but any blender works

Storage instructions for japanese sweet potato miso soup

The leftover filling can be stored in a sealed container in your fridge for up to 3 days. Then you can heat up the shells and make the tacos as you please.

Other healthy plant based soup recipes to try

If you make this Japanese Sweet Potato Soup with spinach and rosemary, please leave me a rating and review on this blog post. This is the best way to support me!

Japanese Sweet Potato Soup with spinach and rosemary

★★★★★

5 from 2 reviews

This Japanese Sweet Potato Soup with spinach and rosemary is a delicious soup recipe.

Author: Kristi
Prep Time: 5
Cook Time: 30
Total Time: 35 minutes
Yield: 2 1x
Category: dinner
Method: oven
Cuisine: american

Scale

Ingredients

This makes 2 servings of soup

1 large japanese sweet potato - diced
1 shallot - quartered
4 garlic cloves - peeled
4 sprigs rosemary - finely chopped
4 cups vegetable broth
¼ cup hemp seeds
2 tablespoons miso (can sub 1 tbsp soy sauce or additional salt)
1 generous handful baby spinach (about a cup)
juice from ½ lemon
salt/pepper to taste

Instructions

Preheat oven to 400 degrees.
Add sweet potato, shallots and garlic to a sheet pan lined with parchment paper. Lightly coat sweet potatoes in oil, a pinch salt and pepper, and rosemary.
Roast sweet potato, shallots and garlic for 30-35 minutes or until cooked through.
Add all ingredients to a blender and blend until smooth. Serve with your favorite sides. I went with toasted bread.

Keywords: japanese sweet potato soup, sweet potato soup