We’re always on the hunt for soup recipes that easy to whip up on a weeknight. And, Donna Hay’s miso and sweet potato soup recipe definitely makes the cut. You can make the whole thing in under 20 minutes. Yes, really.
2 tablespoons sesame oil
2 tablespoons finely grated ginger
5 green onions (scallions), thinly sliced
1/4 cup (80g) white miso paste
800g sweet potato (kumara), peeled and grated
1.5 litres water
sea salt and cracked pepper
12 medium (300g) peeled green (uncooked) prawns (shrimp), chopped
2 teaspoons sesame seeds
1/2 teaspoons dried chilli flakes
Heat half the oil in a large saucepan over medium heat. Add half the ginger and half the onion and cook, stirring for 2 minutes. Add the miso and sweet potato and stir to combine. Then add the water and increase the heat to high. Bring to the boil and cook for 10 minutes. Remove from the heat, add salt and pepper and, using a hand-held stick blender, blend until smooth.
While the soup is cooking, place the prawns, sesame seeds, chilli, remaining oil, remaining ginger, salt and pepper in a large bowl and mix to combine. Heat a large non-stick frying pan over high heat. Add the prawn mixture and cook for 2-3 minutes or until golden.
Ladle the soup into bowls, top with the prawn mixture and sprinkle with pepper and remaining onion to serve.
The latest Donna Hay Magazine is filled with best shortcut recipes for busy weeknights, one-pan desserts and melt-and-mix cakes.