Sweet Potato Miso soup 2 Sweet Potato Miso soup 2
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Roasted Sweet Potato and Cauliflower Miso Soup

Roasted Sweet Potato and Cauliflower Miso Soup

Prep time
15 min
Cook time
40 min


  • 800 kg sweet potato, peeled, halved lengthways, cut into 2cm pieces
  • 2 tbsp olive oil
  • 1 /2 small cauliflower, trimmed, chopped
  • 1 red onion, cut into wedges
  • 1 large pear, peeled, quartered
  • 1 L vegetable or chicken stock
  • 1 /4 Shiro miso paste
  • 2 -3 cups water
  • 1 tbsp each black and white sesame seeds, toasted
  • 6 slices sourdough bread
  • 3 /4 cup grated tasty cheese


  1. 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.
  2. 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.
  3. 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.
  4. 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.

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