Name: Roasted Sweet Potato and Miso Soup with Collard Green Furikake
Cook time: P0Y0M0DT1H15M0.000S
Total time: P0Y0M0DT1H35M0.000S
Yield: 4 to 6 servings
Ingredients: 8 collard leaves, stems removed, leaves cut into 1-inch squares; Avocado oil; 1/2 teaspoon sea salt; 1 large shallot, finely diced; 2 teaspoons minced peeled fresh ginger; 1/2 cup benne (sesame) seeds; 1 1/2 teaspoons crushed red pepper flakes; 4 medium sweet potatoes, scrubbed and rinsed; 4 tablespoons unsalted butter; 1/2 cup avocado oil; 2 medium carrots, peeled and chopped; 1 medium yellow onion, finely diced; 1/4 cup minced garlic; 1/4 cup minced peeled fresh ginger; Sea salt; 2 tablespoons coconut vinegar; 2 tablespoons yellow miso; One 13.5-ounce can full-fat coconut milk; 4 cups vegetable broth; Ground white pepper

Directions

For the collard green furikake (can be made a day ahead): Preheat the oven to 300 degrees F. Line a sheet pan with parchment paper.
Rinse the collard greens and thoroughly dry them in a salad spinner or by patting them with a paper towel. Toss the greens with 1 1/2 teaspoons avocado oil and the salt. Lay them in a single layer on the prepared sheet pan. Bake until lightly browned and crispy, 15 to 18 minutes. Cool the collards on the sheet pan.
Heat 1/4 cup avocado oil in a small skillet over medium-high heat. Add shallot and ginger and cook until they begin to brown, 3 to 5 minutes. Remove the fried shallot and ginger with a slotted spoon and place on a paper towel to drain.
Put the benne seeds in a medium skillet and toast over low heat, stirring occasionally, until fragrant, about 5 minutes. Combine the toasted benne seeds, red pepper flakes and fried shallots and ginger in a small bowl. Gently crumble the crispy collard greens into the mixture. When cool, you can store the collard green furikake in an airtight container until ready to use.
For the sweet potato soup: Preheat the oven to 425 degrees F. Line a sheet pan with parchment paper.
Gently poke the sweet potatoes all over with a fork. Bake on the prepared sheet pan until the juices on the pan begin to bubble and the sweet potatoes are soft, 40 to 50 minutes.
Combine the butter and avocado oil in a large pot over medium-low heat. When the butter melts, add the carrots, onions, garlic and ginger and cook until the onions become translucent, 6 to 10 minutes. Season with salt. Add the vinegar and miso to the pot and cook for 3 minutes.
Remove the skins from the sweet potatoes. Place the flesh in a large bowl and mash lightly. Add the mashed potatoes to the pot. Stir in the coconut milk and broth. Simmer over medium-high heat for 10 minutes.
Blend the soup until smooth in a high-speed blender or with a hand-held immersion blender. Season to taste with salt and white pepper. Serve hot, garnished with the collard green furikake. Enjoy!

Cook’s Note

You can substitute pumpkin, carrots or any other root vegetable for the sweet potatoes in this recipe for a different flavor profile. For spice lovers: Finish the soup with chili oil for some heat. The furikake can be also be made with kale, chard or any other sturdy leafy greens in place of collards. Kick up the flavor of your furikake by adding in umami from mushroom powder or bonito flakes, or add black sesame seeds. Can’t find coconut vinegar? Apple cider vinegar works well.

When blending hot liquid, first let it cool for five minutes or so, then transfer it to a blender, filling only halfway. Put the lid on, leaving one corner open. Cover the lid with a kitchen towel to catch splatters, and pulse until smooth.

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Roasted Sweet Potato and Miso Soup with Collard Green Furikake

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