Creamy sweet potato, leek and white bean soup with mild miso, lime, and toasted sunflower seeds
An original, silky and comforting soup that combines roasted sweet potato, softened leek, and white beans for a creamy texture without heavy cream. Mild miso adds depth, lime brings brightness, and toasted sunflower seeds provide a crunchy contrast.
Ingredients
- 500 g sweet potato (pelado and cut diced)
- 200 g leek (solo the parte blanca and verde clara, sliced)
- 240 g cooked white beans (escurridas and enjuagadas)
- 120 g yellow onion (chopped)
- 3 cloves garlic (chopped)
- 900 ml vegetable broth (low sodium if possible)
- 30 g white miso (disuelto en a poco of caldo tibio)
- 30 ml olive oil (divided)
- 2 g ground cumin
- 2 g sweet paprika
- 1 unit lime (zest fina and 2 tbsp of zumo)
- 35 g sunflower seeds (for tostar)
- 10 g fresh parsley (chopped)
- 4 g salt (or to taste)
- 1 g black pepper (freshly ground)
Nutrition facts
per serving
Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.
Allergens
Instructions
- 1
Preheat the oven to 220 °C / 425 °F.
- 2
Place the sweet potato on a tray and toss it with 1 tbsp olive oil, half of the salt, and a pinch of black pepper. Roast for 20-25 minutes at 220 °C / 425 °F until tender and lightly browned at the edges.
- 3
Meanwhile, heat the remaining 1 tbsp olive oil in a large pot over medium heat. Add the yellow onion and leek and cook for 6-8 minutes until soft. Stir in the garlic, ground cumin, and sweet paprika, and cook 1 minute more.
- 4
Add the cooked white beans and vegetable broth to the pot. Bring to a gentle boil and cook over medium-low heat for 8 minutes so the flavors meld.
- 5
Set aside a few pieces of roasted sweet potato for garnish and add the rest to the pot. Blend the soup until completely smooth and creamy.
- 6
In a small bowl, mix the white miso with a few spoonfuls of warm soup broth until dissolved. Stir it into the pot along with the lime zest, 2 tbsp lime juice, the remaining salt, and black pepper to taste. Cook for 1-2 minutes over very low heat without letting it boil vigorously.
- 7
Toast the sunflower seeds in a dry skillet over medium heat for 2-3 minutes, stirring, until golden and fragrant.
- 8
Serve the soup hot and finish with the reserved sweet potato, toasted sunflower seeds, and chopped fresh parsley.
Chef tips
For an extra silky texture, pass the blended soup through a fine sieve. If you prefer a lighter soup, add an extra 100-150 ml broth.
Substitutions
You can use cannellini beans instead of white beans. Parsley can be replaced with chives or cilantro. If you do not have lime, use lemon, though the flavor profile will be slightly different.
What I used to make it
Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.
Illustrative imageNinja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
Illustrative imageCosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
Illustrative imageT-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
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