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4.82 from 37 votes

Roasted Sweet Potato and Quinoa Soup

This is where healthy and tasting great meet!!
Prep Time15 minutes
Cook Time50 minutes
Total Time1 hour 5 minutes
Course: Soup Recipes
Cuisine: American
Keyword: Homemade Soup, Roasted Sweet potato, soup
Servings: 4 Servings
Calories: 608kcal
Author: Tara Noland

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: 1 | Calories: 608kcal | Carbohydrates: 36g | Protein: 39g | Fat: 34g | Saturated Fat: 10g | Polyunsaturated Fat: 22g | Cholesterol: 135mg | Sodium: 639mg | Fiber: 5g | Sugar: 7g