Roasted Sweet Potato and Quinoa Soup

Ingredients

1 very large sweet potato
1/2 large sweet onion, diced
2 carrots, diced
1 large clove garlic, minced
3 Tbsp. olive oil, divided
Sea salt and pepper to taste
900 ml. chicken or vegetable stock
1 cup cooked quinoa
1/2 cup Panko crumbs
1 Tbsp. butter
1/3 cup grated Parmesan
Parsley for garnish

Preparation

1
Preheat oven to 400F. Peel and large dice sweet potato. Place sweet potato on a rimmed baking sheet and drizzle with 2 Tbsp. olive oil and sea salt. Roast in the oven for 20 min. In a large pot saute onion and carrot until tender. Add potato to the onion mixture and add the chicken stock. Simmer for 20-30 min. until all vegetables are completely tender. With a hand blender or standup blender mix until pureed. Adjust seasoning. Add quinoa and reheat.
2
For the panko topping, melt the butter in a small fry pan and add the panko and cook until lightly browned. Add the parmesan and stir to combine.
3
Top each bowl of soup with the panko crumbs and garnish with the parsley.

About

Roasted Sweet Potato and Quinoa Soup, it is where healthy meets tasting so good!!

Yield:

4 servings

Added:

August 28, 2012

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