Ingredients

1 tsp red miso paste
30g walnut halves
1 tbsp vegetable oil
200g Cooks’ Ingredients Soffritto Mix
2 cloves garlic, crushed
300g sweet potatoes, scrubbed and diced
500ml Cooks’ Ingredients Vegetable Stock
1 tbsp chopped oregano, plus extra to sprinkle
30g vegan original soft spreadable 

Method

1. Put the miso and walnuts in a bowl and mix well until the walnuts are coated. Heat 1 tsp oil in a large saucepan and fry the walnuts for 30 seconds, shaking the pan until they’re browned. Tip out onto a plate.

2. Add the remaining oil to the pan and fry the soffritto for 3 minutes. Stir in the garlic and fry for 1 minute. Add the sweet potatoes, stock and oregano and bring to a simmer. Take 1 tsp of the soup liquid and blend in a small bowl with the vegan spread to loosen. Cover the soup and cook gently for 12 minutes, or until the sweet potatoes are soft.

3. Blitz the soup in a food processor or handheld stick blender until smooth. Reheat gently and season to taste. Ladle into bowls, swirl with the vegan spread mixture, then scatter with the walnuts and oregano.

Cook’s tipMiso paste is a great in vegan diets where its savoury umami flavour adds depth, body and flavour. It can be used in soups, stews, stir fries and bakes. Whilst not all vegan or vegetarian, other useful ingredients that have similar umami qualities are anchovies and/or their paste, porcini paste or powder, and even trusty Marmite!  

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