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.
Ginger & Sweet Potato Soup
Ginger & Sweet Potato Soup
with crispy tofu, a sourdough baguette & miso paste
Hands on Time: 25 - 50 minutes
Overall Time: 40 - 60 minutes
Ingredients:
- Cannellini Beans
- Cashew Nuts
- Fresh Ginger
- Garlic Clove
- Garlic Cloves
- Kale
- Miso Paste
- NOMU Vegetable Stock
- Non-GMO Tofu
- Sourdough Baguette
- Sourdough Baguettes
- Spring Onion
- Spring Onions
- Sweet Potato
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Blender
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!
Spring Onion - 1
Garlic Clove - 1
Fresh Ginger - 20g
Sweet Potato - 250g
Miso Paste - 15ml
NOMU Vegetable Stock - 7,5ml
Cashew Nuts - 15g
Cannellini Beans - 60g
Kale - 50g
Sourdough Baguette - 1
Non-GMO Tofu - 110g
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!
Spring Onions - 2
Garlic Cloves - 2
Fresh Ginger - 40g
Sweet Potato - 500g
Miso Paste - 30ml
NOMU Vegetable Stock - 15ml
Cashew Nuts - 30g
Cannellini Beans - 120g
Kale - 100g
Sourdough Baguette - 1
Non-GMO Tofu - 220g
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!
Spring Onions - 3
Garlic Cloves - 3
Fresh Ginger - 60g
Sweet Potato - 750g
Miso Paste - 45ml
NOMU Vegetable Stock - 22,5ml
Cashew Nuts - 40g
Cannellini Beans - 180g
Kale - 150g
Sourdough Baguettes - 2
Non-GMO Tofu - 330g
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!
Spring Onions - 4
Garlic Cloves - 4
Fresh Ginger - 80g
Sweet Potato - 1kg
Miso Paste - 60ml
NOMU Vegetable Stock - 30ml
Cashew Nuts - 60g
Cannellini Beans - 240g
Kale - 200g
Sourdough Baguettes - 2
Non-GMO Tofu - 440g
Woolies Products in this dish
