1 onion, peeled and cut into quarters
2 garlic cloves
30g ginger, peeled and sliced
2 tablespoons olive oil
800g sweet potato, peeled and cut into a large dice
4 cups (1 litre) chicken stock
1/4 cup (80g) white or red miso paste
2 tablespoons toasted sesame seeds
3 thin green shallots, trimmed and finely sliced
1/2 bunch fresh coriander, leaves picked and chopped
to serve fresh bread roll
To make the crumble topping, combine toasted sesame seeds with green onion and coriander; mix well and set aside.
Insert the "MultiBlade"and add onion, garlic and ginger. Press PULSE for 5 seconds. Scrape down the sides. Repeat until onion is finely chopped.
Add oil and select 110C, 5 minutes and STIR SPEED 1. Press START.
At the end of the cooking time, add sweet potato, stock and Miso paste. Close lid and remove measuring cup. Select BOIL P2. Press START twice to begin cooking through to STEP 1 and 2.
Once cooking has finished, press CANCEL to exit “keep warm mode”. Set the timer to 11/2 minutes, press START and slowly increase the speed to 10. Soup should be thick and smooth.
Season to taste with salt and spoon into soup bowls, top with sesame and coriander crumble.