Roasted Sweet Potato and Quinoa Soup

Lisa Johnson

By
@lisa632

Pinched from Noshing with the Nolands


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Rating:

Serves:

4

Prep:

15 Min

Cook:

50 Min

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
30 oz
chicken or vegetable stock
1 c
cooked quinoa
1/2 c
panko bread crumbs
1 Tbsp
butter
1/3 c
finely grated parmesan cheese
parsley for garnish

Directions Step-By-Step

1
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, garlic and carrot in the remaining 1 Tbsp. olive oil 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
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
3.Top each bowl of soup with the panko crumbs and garnish with the parsley

About this Recipe

Course/Dish: Vegetable Soup
Other Tags: Quick & Easy, Healthy
Hashtag: #quinoa