1 ½cupssweet potatoes or winter squash (ie. butternut), chopped
2-3cupszucchini or leafy greens, chopped (see notes for options)
1teaspoonvinegar (white wine, apple cider, etc.)
To finish
2tablespoonstahini
1-2tablespoonsmiso, to taste
2tablespoonscilantro or parsley, (optional)
pinchred chili or cayenne pepper powder, (optional)
Instructions
To prepare
Chop garlic and set aside. Chop carrots and sweet potato or squash. You will have time to chop the zucchini and/or leafy greens while the soup is simmering, or you can prepare it ahead of time.
To start the soup
Get your cumin and black pepper out, then heat sesame oil in a medium saucepan. Add garlic, cumin, and black pepper. Sizzle for 20-30 seconds, until you can smell the aroma of the spices and the garlic is lightly browned.
To add to the soup
Add water, along with the chopped carrots and sweet potato or squash. Bring to a boil, then reduce heat and simmer for 10 minutes. Add the zucchini and/or leafy greens, along with the vinegar, and simmer another 10 minutes. Turn off the heat.
To finish the soup
Remove a cup of broth and place it in a small bowl. Add miso and tahini and stir well to dissolve. Pour the mixture back into the broth and stir.
Taste, and balance the flavors with extra miso, salt, vinegar, and/or black pepper. Add the optional cilantro or red chili if desired.
Notes
Leafy green options
Use any type of leafy green you like in this soup, such as kale, collards, Swiss chard, spinach, or green onion. You could even try Asian greens, such as napa cabbage, gai lan, pea shoots, bok choy, or yau choy.