Tahini Miso Potato Soup

This soup also has another key ingredient: spinach. I think any green could be substituted in here pretty easily.

At the end of the recipe it says to blend it up with an immersion blender, but I think next time I would leave it a little more chunky. It was prettier before I blended it all the way, when I could see some pieces of red onion.

My dad said this recipe is the best potato soup he's ever had!

Tahini Miso Potato Soup

from 500 Vegan Recipes by Celine Steen and Joni Marie Newman

1 T. extra virgin olive oil

6 sweet potatoes, peeled, washed, and cut into large chunks

4 baby potatoes, scrubbed and cut into large chunks

2 cloves garlic, grated

1 t. packed grated gingerroot

¾ cup chopped red onion

2 T. lemon juice

¼ cup tahini

2 T. tamari

¼ cup nutritional yeast

¼ t. cayenne pepper, to taste

3 ½ cups water, divided

3 T. white miso

2 cups frozen spinach

In a large saucepan, heat the oil over medium high heat.  Add the potatoes, garlic, ginger, and onion.  Cook for 5 minutes, stirring often. 

In a large measuring cup, whisk together the lemon juice, tahini, tamari, nutritional yeast, cayenne pepper, and 2 ½ cups of the water.

Add to the vegetables, and bring to a boil. Cover with a lid and let simmer for 15 to 20 minutes. The potatoes should be tender but still firm. 

Whisk together the remaining 1 cup water and the miso. Add to the saucepan along with the spinach, stirring well.  Do not bring back to a boil, or the miso will lose its healthy properties.  Let simmer for another 5 to 10 minutes, or until the potatoes are to your liking and the soup is heated through.

Using an immersion or a countertop blender, puree until smooth. You can also leave some chunkiness to it by removing some of the soup and only partially blending it.

Notes:  I substituted regular potatoes for the sweet potatoes and it tasted fine. Also a potato masher works well if you prefer the soup have a little texture but no big chunks of potatoes.