Plant-Based Miso Mushroom Sweet Potato Soup
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Sauté a large sweet potato and two leeks using 1/4C veggie broth, for 10 minutes.
Add 3 3/4C veggie broth, 1/4C white miso, 1T tahini, and 1/2t cayenne. Simmer for 20 minutes.
Reserve 1/3 of the chopped sweet potato and leeks.
Transfer the remaining ingredients to a food processor and blend until smooth.
Return everything to the pot. Add 4oz quartered mushrooms. Cook another 5 minutes.
Remove from heat and serve. Season with salt and pepper. Enjoy!
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