Roasted Sweet Potato and Quinoa Soup

Name: Roasted Sweet Potato and Quinoa Soup
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: 4
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

By Lisa Johnson
@lisa632

Pinched from Noshing with the Nolands

Rating:

★★★★★ 1 vote5

Serves:

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
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How to Make Roasted Sweet Potato and Quinoa Soup

Step-by-Step

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.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

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