Roasted Sweet Potato and Quinoa Soup

Name: Roasted Sweet Potato and Quinoa Soup
Total time: 45 min
Yield: 4 servings
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 grated Parmesan; Parsley for garnish

Roasted Sweet Potato and Quinoa Soup takes approximately 45 minutes from beginning to end. For $1.88 per serving, you get a hor d'oeuvre that serves 4.

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Cook time

45 min

🍽️

Servings

🧂

Ingredients

View Original ↗

Nutrition

per serving

349 kcal

Calories

8 g

Protein

17 g

Fat

42 g

Carbs

Ingredients

For 4 servings

Estimated cost~€4.00 · ~€1.00/serving

Instructions

1
Preheat oven to 400F. Peel and large dice sweet potato.
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
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
Add quinoa and reheat.
5
For the panko topping, melt the butter in a small fry pan and add the panko and cook until lightly browned.
6
Add the parmesan and stir to combine.
7
Top each bowl of soup with the panko crumbs and garnish with the parsley.