Zubereitung

1. 1

   Preheat oven to 400F. Peel and large dice sweet potato.

2. 2

   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 and carrot until tender.

3. 3

   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.

4. 4

   Add quinoa and reheat.

5. 5

   For the panko topping, melt the butter in a small fry pan and add the panko and cook until lightly browned.

6. 6

   Add the parmesan and stir to combine.

7. 7

   Top each bowl of soup with the panko crumbs and garnish with the parsley.