roasted sweet potato and quinoa soup
Pinched from Noshing with the Nolands
prep time
15 Min
cook time
50 Min
method
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yield
4 serving(s)
Ingredients
- 1 - very large sweet potato
- 1/2 large sweet onion, diced
- 2 - carrots, diced
- 1 large clove garlic, minced
- 3 tablespoons olive oil, divided
- - sea salt and pepper to taste
- 30 ounces chicken or vegetable stock
- 1 cup cooked quinoa
- 1/2 cup panko bread crumbs
- 1 tablespoon butter
- 1/3 cup finely grated parmesan cheese
- - parsley for garnish
How To Make roasted sweet potato and quinoa soup
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Step 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.
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Step 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.
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Step 33.Top each bowl of soup with the panko crumbs and garnish with the parsley
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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