Roasted Sweet Potato and Quinoa Soup
This is where healthy and tasting great meet!!
Prep Time15 minutes mins
Cook Time50 minutes mins
Total Time1 hour hr 5 minutes mins
Course: Soup Recipes
Cuisine: American
Keyword: Homemade Soup, Roasted Sweet potato, soup
Servings: 4 Servings
Calories: 608kcal
- 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
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.
Serving: 1 | Calories: 608kcal | Carbohydrates: 36g | Protein: 39g | Fat: 34g | Saturated Fat: 10g | Polyunsaturated Fat: 22g | Cholesterol: 135mg | Sodium: 639mg | Fiber: 5g | Sugar: 7g