Roasted Sweet Potato and Quinoa Soup

We had a big beautiful sweet potato left over from making fries awhile back and I decided to make a soup also using quinoa. My family loves my soup creations. Amber adores homemade soup anytime 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.

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 umph!!


4.8 from 6 reviews
Roasted Sweet Potato and Quinoa Soup
Author: 
Recipe type: Soup
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
This is where healthy and tasting great meet!!
Ingredients
  • 1 very large sweet potato
  • ½ 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
  • ½ cup Panko crumbs
  • 1 Tbsp. butter
  • ⅓ cup finely grated Parmesan
  • Parsley for garnish
Instructions
  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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79 thoughts on “Roasted Sweet Potato and Quinoa Soup

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  2. This looks fantastic Tara! I picked it as my personal favorite from last weeks Weekend Potluck. I can’t wait for the first snap of cooler weather, this will definitely be on my menu. I’ve shared it on fb and pinned it. Thanks Tara for being so faithful to the Weekend Potluck. I really appreciate it. Have a terrific weekend!

  3. I made this yesterday for tonight’s supper. When I made it, I thought it was too thick (it was thicker than baby food!) so I scrounged around and found some beef broth in the freezer so I added that. Then the soup kinda tasted like pot roast soup but still too thick so today I added 1/2 can of chicken soup. This soup was awesome! My husband loved it too. You have to put the panko topping on it. It was wonderful. I used Olive oil spray for the veggies and butter spray for the panko to lighten the calories. Yum!

    • Sorry that it turned out too thick for you. I do like a nice thick soup but if you let the quinoa sit in it too long you will have a very thick soup as absorbs moisture. Next time when you are cooking it add some more chicken broth so that you have a thinner soup. Cheers, Tara

      • The soup was too thick before adding the cooked quinoa. It might have been that I used 1 1/2 sweet potatoes because I didn’t know how big an extra large one was. Adding the extra chicken broth made it just right. It is definately a keeper! Thanks!

  4. This recipe looks delicious and I can’t wait to try it. I have a question about the quinoa. When you add the quinoa at the end, do you add it dry, or have you already boiled the quinoa first? How long should it take to heat at this point? In my experience, quinoa takes a while to absorb liquid and unfurl itself, so I am having trouble imagining adding the grain dry. Please let me know how you handle this. Thanks!

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  8. This soup was amazing! Made it yesterday and instead of the Panko topping I added goat cheese crumbles and oh me gee! Heavenly!

  9. Hi there, do you use sweet potatoes with the starchier yellow flesh and light brown skin, or, do you use what we in Vancouver call yams — waxier orange flesh, darker brown skin?

    Thanks, look forward to trying this!

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  11. Wow this is good soup! I found it on Pinterest. I haven’t made the Panko topping yet but I can’t wait! I added a little thyme in rosemary to my soup because I think they complement the sweet potatoes well. Thank you for the recipe!

  12. This soup was DEEEELICIOUS!!! A few little adjustments like doubling the chicken stock and quinoa and using half yams and half sweet potatoes mixture and threw in a few spices. It’s a definite keeper!

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  19. Hi Tara, this looks so good. I am for sure going to make it this week. And I love that the ingredients are so simple. Thanks for sharing.

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  22. 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.

  23. 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!

  24. 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!

  25. 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!

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