Roasted Sweet Potato and Quinoa Soup

Lisa Johnson


Pinched from Noshing with the Nolands


★★★★★ 1 vote

15 Min
50 Min


  • 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
  • 1/3 c
    finely grated parmesan cheese
  • ·
    parsley for garnish

How to Make Roasted Sweet Potato and Quinoa Soup


  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

Printable Recipe Card

About Roasted Sweet Potato and Quinoa Soup

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

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