
Sweet Potato & White Bean Soup
Sweet Potato & White Bean Soup
Ingredients:
- 1 tbsp Shared Cultures butter bean miso (if you have only flavor, feel free to use 2 tbsp of either the butter bean, black garlic, or any other miso you have on hand)
- 1 tbsp Shared Cultures black garlic miso
- 2 tbsp olive oil
- ½ yellow onion, diced
- Salt and pepper, to taste
- 3 sweet potatoes, peeled and cut into 1-inch pieces (can substitute with carrots or butternut squash)
- 1 (2-3 inch) piece of ginger, peeled and grated
- 1 tsp garlic powder (or 1-2 cloves fresh garlic, minced)
- 1 tsp umami sea salt
- 1 ½ tsp curry powder
- 1 tbsp turmeric (Diaspora Co. turmeric recommended)
- 1 can coconut milk
- 1 can cannellini beans (or any white beans), rinsed and drained
- 3 cups chicken broth or vegetable broth
- 1 tbsp apple cider vinegar
Method:
- Heat the Pot: Preheat a large pot over medium heat. Add the olive oil, yellow onion, and salt. Cook the onion for 1-3 minutes, until slightly translucent and fragrant.
- Cook the Sweet Potatoes: Add the sweet potatoes and cook for 7-10 minutes, allowing them to just begin caramelizing.
- Add Spices & Coconut Milk: Stir in the grated ginger, garlic powder, umami salt, curry powder, and turmeric. Cook for another minute. Then, add the coconut milk, white beans, broth, and both misos.
- Simmer: Bring to a boil, then reduce to a simmer. Cover and cook for 30-35 minutes, until the sweet potatoes are tender.
- Finish the Soup: Stir in the apple cider vinegar. Then, blend the soup using an immersion blender or regular blender.
- Enjoy: This recipe makes about 5 servings. Store leftovers for a week of delicious meals!
(For those who are concerned about the probiotic nature of the miso, add the miso at the end of step 5, just before blending.)
Recipe Credit: @Baydish https://www.instagram.com/baydish/reel/C7NjIWBpQHV/