eCook Meal
Ginger & Sweet Potato Soup
with crispy tofu, a sourdough baguette & miso paste
Warm yourself up in winter with this divine soup. Layers of fried spring onion, fresh ginger & garlic, and deeply savoury miso paste make this dish a veggie delight! Topped with kale, rich cannellini beans, and crispy tofu. Sided with toasted sourdough baguette rounds to soak up all the yummy goodness.
Serving guide
Choose your portion size.
START THE SOUP
Boil the kettle. Place a pot over medium heat with a drizzle of oil. When hot, add the sliced spring onion, the grated Garlic, and the grated ginger. Fry until fragrant, 3-4 minutes (shifting constantly). Add the sweet potato pieces, the miso paste (to taste), the stock, and 500ml of boiling water. Simmer until the sweet potato is soft, 15-20 minutes. Place in a blender and blend until smooth. If it’s too thick for your liking, loosen with warm water until the desired consistency. Season and cover.
TO CHEW ON LATER
While the sweet potato is simmering, place the chopped cashews in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
BEAN THERE, DONE THAT
Return the pan to medium heat with a drizzle of oil. When hot, add the rinsed beans and fry until crispy, 10-12 minutes (shifting occasionally). Remove from the pan and season.
HAIL THE Kale
Place the shredded Kale in a bowl with a drizzle of oil and seasoning. Using your hands, massage until softened and coated in oil. Return the pan to medium heat with a drizzle of oil. When hot, add the massaged kale and fry until the kale is slightly wilted, 4-5 minutes (shifting occasionally). Season.
BA-GUETTE YOURSELF SOME
Return the pan to medium heat with a drizzle of oil. When hot, add the baguette rounds, cut-side down, and toast until browned, 1-2 minutes per side. Remove from the pan.
CRISPY TOFU
Return the pan to high heat with a drizzle of oil. When hot, fry the tofu slabs until crispy, 3-4 minutes per side. Cut into bite-sized chunks.
SOUP’S UP!
Bowl up the sweet potato soup. Top with the wilted Kale, the crispy beans, and the tofu chunks. Garnish with the toasted nuts. Side with the toasted baguette rounds for dunking. Well done, Chef!
START THE SOUP
Boil the kettle. Place a pot over medium heat with a drizzle of oil. When hot, add the sliced spring onion, the grated Garlic, and the grated ginger. Fry until fragrant, 3-4 minutes (shifting constantly). Add the sweet potato pieces, the miso paste (to taste), the stock, and 1L of boiling water. Simmer until the sweet potato is soft, 20-25 minutes. Place in a blender and blend until smooth. If it’s too thick for your liking, loosen with warm water until the desired consistency. Season and cover.
TO CHEW ON LATER
While the sweet potato is simmering, place the chopped cashews in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
BEAN THERE, DONE THAT
Return the pan to medium heat with a drizzle of oil. When hot, add the rinsed beans and fry until crispy, 10-12 minutes (shifting occasionally). Remove from the pan and season.
HAIL THE Kale
Place the shredded Kale in a bowl with a drizzle of oil and seasoning. Using your hands, massage until softened and coated in oil. Return the pan to medium heat with a drizzle of oil. When hot, add the massaged kale and fry until the kale is slightly wilted, 4-5 minutes (shifting occasionally). Season.
BA-GUETTE YOURSELF SOME
Return the pan to medium heat with a drizzle of oil. When hot, add the baguette rounds, cut-side down, and toast until browned, 1-2 minutes per side. Remove from the pan.
CRISPY TOFU
Return the pan to high heat with a drizzle of oil. When hot, fry the tofu slabs until crispy, 3-4 minutes per side. Cut into bite-sized chunks.
SOUP’S UP!
Bowl up the sweet potato soup. Top with the wilted Kale, the crispy beans, and the tofu chunks. Garnish with the toasted nuts. Side with the toasted baguette rounds for dunking. Well done, Chef!
START THE SOUP
Boil the kettle. Place a pot over medium heat with a drizzle of oil. When hot, add the sliced spring onion, the grated Garlic, and the grated ginger. Fry until fragrant, 4-5 minutes (shifting constantly). Add the sweet potato pieces, the miso paste (to taste), the stock, and 1.5L of boiling water. Simmer until the sweet potato is soft, 25-30 minutes. Place in a blender and blend until smooth. If it’s too thick for your liking, loosen with warm water until the desired consistency. Season and cover.
TO CHEW ON LATER
While the sweet potato is simmering, place the chopped cashews in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
BEAN THERE, DONE THAT
Return the pan to medium heat with a drizzle of oil. When hot, add the rinsed beans and fry until crispy, 12-15 minutes (shifting occasionally). Remove from the pan and season.
HAIL THE Kale
Place the shredded Kale in a bowl with a drizzle of oil and seasoning. Using your hands, massage until softened and coated in oil. Return the pan to medium heat with a drizzle of oil. When hot, add the massaged kale and fry until the kale is slightly wilted, 5-6 minutes (shifting occasionally). Season.
BA-GUETTE YOURSELF SOME
Return the pan to medium heat with a drizzle of oil. When hot, add the baguette rounds, cut-side down, and toast until browned, 1-2 minutes per side. Remove from the pan.
CRISPY TOFU
Return the pan to high heat with a drizzle of oil. When hot, fry the tofu slabs until crispy, 3-4 minutes per side. Cut into bite-sized chunks.
SOUP’S UP!
Bowl up the sweet potato soup. Top with the wilted Kale, the crispy beans, and the tofu chunks. Garnish with the toasted nuts. Side with the toasted baguette rounds for dunking. Well done, Chef!
START THE SOUP
Boil the kettle. Place a pot over medium heat with a drizzle of oil. When hot, add the sliced spring onion, the grated Garlic, and the grated ginger. Fry until fragrant, 4-5 minutes (shifting constantly). Add the sweet potato pieces, the miso paste (to taste), the stock, and 2L of boiling water. Simmer until the sweet potato is soft, 30-35 minutes. Place in a blender and blend until smooth. If it’s too thick for your liking, loosen with warm water until the desired consistency. Season and cover.
TO CHEW ON LATER
While the sweet potato is simmering, place the chopped cashews in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
BEAN THERE, DONE THAT
Return the pan to medium heat with a drizzle of oil. When hot, add the rinsed beans and fry until crispy, 12-15 minutes (shifting occasionally). Remove from the pan and season.
HAIL THE Kale
Place the shredded Kale in a bowl with a drizzle of oil and seasoning. Using your hands, massage until softened and coated in oil. Return the pan to medium heat with a drizzle of oil. When hot, add the massaged kale and fry until the kale is slightly wilted, 5-6 minutes (shifting occasionally). Season.
BA-GUETTE YOURSELF SOME
Return the pan to medium heat with a drizzle of oil. When hot, add the baguette rounds, cut-side down, and toast until browned, 1-2 minutes per side. Remove from the pan.
CRISPY TOFU
Return the pan to high heat with a drizzle of oil. When hot, fry the tofu slabs until crispy, 3-4 minutes per side. Cut into bite-sized chunks.
SOUP’S UP!
Bowl up the sweet potato soup. Top with the wilted Kale, the crispy beans, and the tofu chunks. Garnish with the toasted nuts. Side with the toasted baguette rounds for dunking. Well done, Chef!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R203.78
for 4 servings · R50.94 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Sweet Potato needs 1 kgMedium Potatoes 2 kg 2 kg at R44.99 · 50% of packR22.50
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Garlic Cloves needs 4Baby Potatoes with Garlic & Herb Butter 350 g R22.99 · whole pack (size can't be divided)R22.99
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Fresh Ginger needs 80 gSoya Ginger Chicken Booster Bowl™ 350 g 350 g at R99.99 · 23% of packR22.85
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Kale needs 200 gKale Min 350 g 350 g at R35.99 · 57% of packR20.57
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Cannellini Beans needs 240 gCannellini Beans in Brine 400 g 400 g at R28.99 · 60% of packR17.39
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Spring Onions needs 4Lay's Spring Onion & Cheese Chips 36 g R10.99 · whole pack (size can't be divided)R10.99
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Miso Paste needs 60 mlMiso Tasty White Miso Paste 200 g R69.99 · whole pack (size can't be divided)R69.99
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Cashew Nuts needs 60 gCashew Nut Chicken 400 g 400 g at R109.99 · 15% of packR16.50
Not in the Woolies basket — source these elsewhere:
- Non-GMO Tofu
- NOMU Vegetable Stock
- Sourdough Baguettes
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Ginger & Sweet Potato Soup?
The preparation time for Ginger & Sweet Potato Soup with crispy tofu, a sourdough baguette & miso paste is between 25 and 50 minutes.
What is the total time required to make Ginger & Sweet Potato Soup with crispy tofu, a sourdough baguette & miso paste?
The total time required to make Ginger & Sweet Potato Soup with crispy tofu, a sourdough baguette & miso paste is between 40 and 60 minutes.
How many servings does Ginger & Sweet Potato Soup provide?
4 servings
What are the main ingredients in Ginger & Sweet Potato Soup?
Cannellini Beans, Cashew Nut, Garlic, Ginger, Kale, Miso Paste, NOMU Vegetable Stock, Non-GMO Tofu, Sourdough Baguette, Spring Onion, Sweet Potato
What is the nutritional information of Ginger & Sweet Potato Soup?
Calories: 863, Carbs: 135 grams, Fat: grams, Protein: 36.2 grams, Sugar: 24.5 grams, Salt: 2433 grams
How do I prepare Ginger & Sweet Potato Soup?
CRISPY TOFU: Return the pan to high heat with a drizzle of oil. When hot, fry the tofu slabs until crispy, 3-4 minutes per side. Cut into bite-sized chunks. START THE SOUP: Boil the kettle. Place a pot over medium heat with a drizzle of oil. When hot, add the sliced spring onion, the grated garlic, and the grated ginger. Fry until fragrant, 3-4 minutes (shifting constantly). Add the sweet potato pieces, the miso paste (to taste), the stock, and 1L of boiling water. Simmer until the sweet potato is soft, 20-25 minutes. Place in a blender and blend until smooth. If it’s too thick for your liking, loosen with warm water until the desired consistency. Season and cover. BEAN THERE, DONE THAT: Return the pan to medium heat with a drizzle of oil. When hot, add the rinsed beans and fry until crispy, 10-12 minutes (shifting occasionally). Remove from the pan and season. SOUP’S UP!: Bowl up the sweet potato soup. Top with the wilted kale, the crispy beans, and the tofu chunks. Garnish with the toasted nuts. Side with the toasted baguette rounds for dunking. Well done, Chef! BA-GUETTE YOURSELF SOME: Return the pan to medium heat with a drizzle of oil. When hot, add the baguette rounds, cut-side down, and toast until browned, 1-2 minutes per side. Remove from the pan. HAIL THE KALE: Place the shredded kale in a bowl with a drizzle of oil and seasoning. Using your hands, massage until softened and coated in oil. Return the pan to medium heat with a drizzle of oil. When hot, add the massaged kale and fry until the kale is slightly wilted, 4-5 minutes (shifting occasionally). Season. TO CHEW ON LATER: While the sweet potato is simmering, place the chopped cashews in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
What should be prepared from my kitchen to make Ginger & Sweet Potato Soup?
Cannellini Beans, Cashew Nut, Garlic, Ginger, Kale, Miso Paste, NOMU Vegetable Stock, Non-GMO Tofu, Sourdough Baguette, Spring Onion, Sweet Potato
How many calories does Ginger & Sweet Potato Soup have?
863 calories
How much fat content does Ginger & Sweet Potato Soup have?
grams