Ginger & Miso Sweet Potato Soup with Wakame

When you combine prebiotic ingredients such as wakame with probiotic ingredients such as miso, you get what is referred to in the science world as a ‘synbiotic’, where two compounds are working in synergy to support healthy bacteria in the gut. This warming, slightly sweet, slightly umami soup also contains a host of antioxidant-rich, anti-inflammatory vegetables – the perfect cleanse and reset. CARLA’S TIP If you’re making this with the vegetarian version of Bone Broth, reduce the amount of miso added to the soup. I’d start with 1 tablespoon and do a taste test – it’s the best way to know how much extra to add. LOW-FODMAP OPTION Reduce the wakame to 1 tablespoon. Use the green part of a leek instead of the onion, reduce the sweet potato to 300 g (10½ oz) and supplement with 200 g (7 oz) white potato such as Nicola or Carisma. You will also need to reduce the amount of miso to 45 g (1½ oz).

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Step 1

Soak the wakame in cold water for 10 minutes, or until rehydrated. Drain and set aside.

Step 2

Heat the oil in a medium saucepan over a low heat. Sauté the onion, carrot and celery until softened, about 3–4 minutes. Add the sweet potato and ginger and stir to combine. Pour in the broth, bring to the boil, then reduce to a gentle simmer. Cover and cook for 20 minutes, or until the sweet potato is tender.

Step 3

Add the miso and lemon juice and stir to combine. Remove the soup from the heat to cool slightly and, using an electric or hand-held blender, blend until smooth. Return to the heat to warm through, but do not boil.

Step 4

Serve the soup topped with the rehydrated wakame.