INGREDIENTS
1 tbsp
olive oil
2
leeks (white and light green parts washed and sliced into ¼-inch slices)
1/2
onion (chopped)
1 lb
sweet potato (peeled and cubed into ½-inch cubes)
2 cups
vegetable broth
2 cups
water
1/2 tsp
freshly ground pepper
2 tbsp
white miso paste