Dishing Up the Dirt

Miso Sweet Potato & Cauliflower Bisque

It’s a new year and I thought I’d kick start 2020 with a new soup recipe for you all. The beauty of a soup like this is that you don’t really need much time to whip it up and it’s extremely economical. With minimal ingredients and soul comforting flavors, this is the kind of meal to turn to on a cold winter night. The miso adds a nice depth of rich umami flavor and the addition of freshly squeezed lemon juice at the ends jazzes things up. Serve this soup with a few hunks of crusty bread for dunking and a simple side salad and you’ve got yourself the perfect meal. I love serving leftovers of this soup topped with homemade croutons and a poached egg for a different version (that is if you have leftovers!) Anyhow, I hope you all enjoy this simple soup as much as we do! Grab a spoon and dig in.

Miso Sweet Potato & Cauliflower Bisque

Prep Time: 15 minutes    Cook Time: 30 minutes    Serves: 6

  • 2 tablespoons butter ( you can substitute ghee or olive oil)
  • 1 large onion, finely chopped
  • 3 large cloves of garlic, minced
  • 2 teaspoons ground coriander
  • salt and pepper
  • 1 medium sized sweet potato (about 1 1/2 pounds) cut into 1/2 inch thick chunks (no need to peel)
  • 1 small head of cauliflower, cut into florets  (about 4 cups worth)
  • 5-6 cups of water (start with 5 and if the soup is too thick add more water as needed)
  • 2 bay leaves
  • 3 1/2 tablespoons white miso paste
  • 2 tablespoons fresh lemon juice
  • 1/2 cup heavy cream
  • crushed red pepper flakes for serving (or a pinch of cayenne pepper)
  • toasted sesame seeds for serving
  • plenty of minced parsley for serving


  1. Heat the butter in a large dutch oven over medium heat. Add the onion and cook, stirring occasionally until softened and fragrant, about 5 minutes. Add the garlic, coriander and a hefty pinch of salt and pepper. Continue to cook for about 1 minute longer. Stir in the sweet potato and cauliflower florets and stir until the veggies are well combined.
  2. Pour in 5 cups of  water and the bay leaves. Bring to a boil, reduce the heat and simmer until the vegetables are tender, about 15-20 minutes. Remove the soup from the heat, removed the bay leaves and add the miso paste. Carefully transfer the soup to a high speed blender and puree (you can also use an immersion blender but the soup won't be as creamy).
  3. Return the soup to the pot and keep warm. Drizzle in the lemon juice and add the cream. Sprinkle with a dash of crushed red pepper flakes or a pinch of cayenne and give the pot a good stir. Let the soup sit for a few minutes on low heat to really let the flavors blend together. Taste for seasonings and adjust as needed.
  4. Divide the soup between bowls and top with toasted sesame seeds and plenty of parsley.


*Use this recipe as a guide and adjust measurements and ingredients as necessary

Leave a Reply

4 thoughts on “Miso Sweet Potato & Cauliflower Bisque

  1. Rachel says:

    Tasty soup – recipe worked well and was enjoyed by the whole family!

  2. Bre says:

    So creamy – and didn’t even add the cream. Hot soup setting on blender did the trick, and didn’t feel the need for cream. Setting a reminder in my phone right now to have this be my contribution to Thanksgiving next year. Thanks for another winner 🙂

  3. Melissa says:

    1 medium sweet potato or 1.5 pounds of sweet potatoes? Maybe I have the wrong type of sweet potatoes. It takes 7 of mine to make 1.5 lbs.

    1. Andrea says:

      1 medium sweet potato is correct. If yours are small then just use as many as you need. As always, use this recipe as a guide and adjust measurements and ingredients as necessary.

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