Plant-Based Miso Mushroom Sweet Potato Soup || @theplantbasedcatholic

theplantbasedcatholic Plant-Based Miso Mushroom Sweet Potato Soup View my profile

Get App Sauté a large sweet potato and two leeks using 1/4C veggie broth, for 10 minutes. 1 @theplantbasedcatholic on

Get App Add 3 3/4C veggie broth, 1/4C white miso, 1T tahini, and 1/2t cayenne. Simmer for 20 minutes. 2 @theplantbasedcatholic on

Get App Reserve 1/3 of the chopped sweet potato and leeks. 3 @theplantbasedcatholic on

Get App Transfer the remaining ingredients to a food processor and blend until smooth. 4 @theplantbasedcatholic on

Get App Return everything to the pot. Add 4oz quartered mushrooms. Cook another 5 minutes. 5 @theplantbasedcatholic on

Get App Remove from heat and serve. Season with salt and pepper. Enjoy! 6 @theplantbasedcatholic on

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theplantbasedcatholic Elizabeth Recipe developer behind The Plant-Based Catholic Turmeric Roasted Cauliflower (oil-free vegan) Vegan Thai-Style Jackfruit Coconut Soup Pear Cucumber Spinach Salad with Ginger Tofu Oil-Free Chickpea Breakfast Scramble View full profile

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