Plant-Based Miso Mushroom Sweet Potato Soup
Sauté a large sweet potato and two leeks using 1/4C veggie broth, for 10 minutes.
1
Add 3 3/4C veggie broth, 1/4C white miso, 1T tahini, and 1/2t cayenne. Simmer for 20 minutes.
2
Reserve 1/3 of the chopped sweet potato and leeks.
3
Transfer the remaining ingredients to a food processor and blend until smooth.
4
Return everything to the pot. Add 4oz quartered mushrooms. Cook another 5 minutes.
5
Remove from heat and serve. Season with salt and pepper. Enjoy!
6
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