Roasted Sweet Potato and Quinoa Soup

Lisa Johnson


Pinched from Noshing with the Nolands

★★★★★ 1 vote
15 Min
50 Min


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very large sweet potato
1/2 large
sweet onion, diced
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
1/3 c
finely grated parmesan cheese
parsley for garnish

How to Make Roasted Sweet Potato and Quinoa Soup


  • 11.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.
  • 22.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.
  • 33.Top each bowl of soup with the panko crumbs and garnish with the parsley

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About Roasted Sweet Potato and Quinoa Soup

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

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