We had a big beautiful sweet potato leftover from making fries a while back. I decided to make this Roasted Sweet Potato and Quinoa Soup. My family loves my soup creations. Amber adores homemade soup any time of the year. She is not a big fan of canned soups but put a bowl of any kind of homemade soup in front of her and she is very happy. Also, try our Sweet Potato Soup for a different version.
We had the little panko topping over at friends of ours Deb and Dave’s on a fabulous gazpacho soup and I thought it would add something to this soup too! So easy to make and adds that extra oomph!!
Roasted Sweet Potato and Quinoa Soup
This is where healthy and tasting great meet!!
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
- 900 ml. chicken or vegetable stock
- 1 cup cooked quinoa
- 1/2 cup Panko crumbs
- 1 Tbsp. butter
- 1/3 cup finely grated Parmesan
- Parsley for garnish
Instructions
- 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.
- 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.
- Top each bowl of soup with the panko crumbs and garnish with the parsley.
Nutrition
Serving: 1Calories: 608kcalCarbohydrates: 36gProtein: 39gFat: 34gSaturated Fat: 10gPolyunsaturated Fat: 22gCholesterol: 135mgSodium: 639mgFiber: 5gSugar: 7g
Nutrition calculation is an estimation only. If you need nutritional calculations for medical reasons, please use a source that you trust. Tried this recipe?Let us know how it was!
Comments & Reviews
Kat says
I just want you to know I have made this roasted sweet potato and quinoa soup every fall for the past few years and it has remained my all-time favorite no matter what season!! The panko topping is fabulous, too. Thank you so much for sharing it.
Tara Noland says
So awesome to hear, thank you for letting me know!! Happy Fall!!
H+H says
We made this once with a regular orange sweet potato and once with a purple yam. This is a great recipe!
Emmanuel @ My Alter Ego Catering - Brisbane says
Did a bit of a trial run on this dish last night and it was absolutely delicious. Perfect comfort food for the cold Brisbane weathers right now!
Tara Noland says
Great, so glad you liked it, that is an oldy but a goody!! We have made it so many times.
Dana says
This sounds delicious! Can’t wait to try it. Found you on Pinterest and can’t wait to check out more recipes!
Noshing with the Nolands says
Thank you so much Dana, please ask any questions you may have. Enjoy the recipes and more!!
Laura says
I made this last night for lunch today, and it is SO YUMMY WOW! I find it is less a soup and more of a quinoa dish but I do not mind!
Noshing with the Nolands says
I am so glad you liked it and took the time to tell me, appreciated!!
Maureen | Orgasmic Chef says
I’ve never put quinoa in soup but your sweet potato soup with quinoa sounds amazing!!
Maureen | Orgasmic Chef says
I’ve never put quinoa in soup but your sweet potato soup with quinoa sounds amazing!!
Maureen | Orgasmic Chef says
I’ve never put quinoa in soup but your sweet potato soup with quinoa sounds amazing!!
Maureen | Orgasmic Chef says
I’ve never put quinoa in soup but your sweet potato soup with quinoa sounds amazing!!
Patricia @ Grab a Plate says
I have a few sweet potatoes that I think need to be made into this soup! Lovely!
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Yinny Chen says
How much uncooked quinoa is needed to yield 1 cup cooked?
Noshing with the Nolands says
I always make extra and use it throughout the week. I usually cook one cup.
Emma @Piccalilli Catering says
We’re coming in to winter here, and this is great inspiration for delish and healthy soups! Have pinned!
Noshing with the Nolands says
I think you will love this one, thanks so much for coming over!!
Vicky says
Love love love the sound of this soup! I love quinoa and never would have imaged you could add it to soup too – brilliant! I’m renting an apartment in Malaysia now and there’s no oven so I won’t be able to roast the sweet potato but perhaps I’ll just try to sautee it first instead!
Noshing with the Nolands says
Thanks so much Vicky, I hope you enjoy your soup!!
Tracy says
Thanks so much for the recipe – I made it tonight and it was delicious! I added just a tiny bit more chicken stock (only about 4oz) because my potato was huge. I just may make a double batch next time and freeze some. Yum-o!
Noshing with the Nolands says
So glad you liked it, that has been a real winner of a recipe!!
Leenie says
OMG this soup is out of sight delicious!!! And it couldn’t be easier to make. As if that isn’t reason enough to enjoy it, think of all the Vitamin C, B-6, Potassium and fiber in the yams and the protein punch from the quinoa. Love the Panko topping, too. Genius recipe!
Noshing with the Nolands says
Thank you so much for the outstanding review, I am thrilled you loved the soup!!!
Robin C. says
Thank you for this recipe! I came across it about three weeks ago when I was looking to use ingredients I had on hand. I knew it would be good, but I was surprised by the depth of flavor — it was DELICIOUS! This is a recipe that we will use often during the cold winter months.
Noshing with the Nolands says
I am so glad you enjoyed it Robin!!!
Robin C. says
Thank you for this recipe! I came across it about three weeks ago when I was looking to use ingredients I had on hand. I knew it would be good, but I was surprised by the depth of flavor — it was DELICIOUS! This is a recipe that we will use often during the cold winter months.
Robin C. says
Thank you for this recipe! I came across it about three weeks ago when I was looking to use ingredients I had on hand. I knew it would be good, but I was surprised by the depth of flavor — it was DELICIOUS! This is a recipe that we will use often during the cold winter months.