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vegan japanese sweet potato soup with rosemary and spinach

Japanese Sweet Potato Soup with spinach and rosemary

This Japanese Sweet Potato Soup with spinach and rosemary is a delicious soup recipe.
5 from 3 votes
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Prep Time 5 minutes
Cook Time 28 minutes
Course dinner
Cuisine american asian fusion
Servings 2
Calories 320 kcal

Ingredients
  

  • 1 large japanese sweet potato - diced
  • 1 shallot - quartered
  • 4 garlic cloves - peeled
  • 4 sprigs rosemary - finely chopped sub ½ teaspoon dried rosemary
  • 4 cups vegetable broth
  • ¼ cup hemp seeds
  • 2 tablespoons miso can sub 1 tablespoon 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.

Notes

This makes 2 servings of soup

Nutrition

Calories: 320kcalCarbohydrates: 39gProtein: 14gFat: 12gSaturated Fat: 1gPolyunsaturated Fat: 10gMonounsaturated Fat: 2gSodium: 2580mgPotassium: 498mgFiber: 6gSugar: 11gVitamin A: 17283IUVitamin C: 6mgCalcium: 101mgIron: 5mg
Keyword japanese sweet potato soup
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