Roasted sweet potato and cauliflower miso soup
- 800 g sweet potato peeled, halved lengthways, cut into 2cm pieces
- 2 tbsp olive oil
- ½ cauliflower ½ small (about 500g), trimmed, chopped
- 1 red (Spanish) onion cut into wedges
- 1 pear peeled, quartered
- 1 litre vegetable stock or chicken stock
- ¼ cup Shiro miso paste
- 2 cups water
- 1 tbsp black and white sesame seeds toasted
- cheese toastie
- 6 slices sourdough bread
- ¾ cup cheddar cheese
- Preheat oven 180°C fan forced. Arrange sweet potato in greased roasting pan. Drizzle over 1 tablespoon oil, season with salt and pepper. Arrange cauliflower, onion and pear in a second roasting pan. Drizzle with oil and season with salt and pepper. Place sweet potato pan above the cauliflower and roast both pans 30 -35 minutes, turning after 15 minutes, or until vegetables are tender.
- Whisk the stock, miso and 2 cups water together in a large saucepan. Cover and bring to the boil over high heat. Remove from the heat. Add all the roasted vegetables. Blend or process until smooth. Return to the pan, stir over medium-high heat until hot, adding more water to adjust the consistency to your liking.
- For the toasties, top 3 slices of bread with cheese. Sandwich with remaining bread. Spray both sides of toasties with oil and pan fry or cook in a sandwich press until golden. Cut in half.
- Ladle the soup into bowls, sprinkle with sesame seeds, season with pepper and serve with cheese toasties.
- You can replace the miso with 2 tablespoons of red curry paste.
Please note the serving size listed is to be used as a guide only. Consider your own individual nutrient and carbohydrate requirements and adjust the serving size as required. If you are unsure of your requirements consult an Accredited Practising Dietitian (APD) for personalises advice.