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Roasted Sweet Potato & Quinoa Soup

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Tasty Kitchen Blog: Roasted Sweet Potato Quinoa Soup. Guest post by Dara Michalski of Cookin' Canuck, recipe submitted by TK member Tara Noland of Noshing with The Nolands.

 
Is there anything that epitomizes autumn more than soup made of sweet potato or butternut squash? After a brisk walk through crunchy leaves, bright colors muted and cheeks pink with the chill, nothing warms you to your toes more than a bowl of hearty soup. And the beauty of this Roasted Sweet Potato & Quinoa Soup from Tasty Kitchen member Tara Noland? There’s no cream, so it can be filed under the comforting-bu-healthy category.

Now, let’s get cooking.

 
 
 
Tasty Kitchen Blog: Roasted Sweet Potato Quinoa Soup. Guest post by Dara Michalski of Cookin' Canuck, recipe submitted by TK member Tara Noland of Noshing with The Nolands.

Here’s what you’ll need for this recipe: a large sweet potato, olive oil, carrots, half of a sweet onion, garlic, vegetable broth, quinoa (though it’s going to be pre-cooked, unlike what’s shown in this picture), a little butter, panko breadcrumbs and Parmesan cheese. Oh yes, and some salt and pepper.

 
 
 
Tasty Kitchen Blog: Roasted Sweet Potato Quinoa Soup. Guest post by Dara Michalski of Cookin' Canuck, recipe submitted by TK member Tara Noland of Noshing with The Nolands.

Preheat the oven to 400ºF. Peel and dice the sweet potato (about ¾-inch cubes).

 
 
 
Tasty Kitchen Blog: Roasted Sweet Potato Quinoa Soup. Guest post by Dara Michalski of Cookin' Canuck, recipe submitted by TK member Tara Noland of Noshing with The Nolands.

Place the cubes on a baking sheet and give them a nice little rub with some olive oil and salt.

Roast the sweet potatoes in the oven until they are tender when pierced with a fork, about 20 minutes.

 
 
 
Tasty Kitchen Blog: Roasted Sweet Potato Quinoa Soup. Guest post by Dara Michalski of Cookin' Canuck, recipe submitted by TK member Tara Noland of Noshing with The Nolands.

Heat the remaining olive oil in a large saucepan set over medium heat. Add the chopped carrots, sweet onion and garlic, and sauté until the vegetables are tender. Add the sweet potatoes and stir to combine.

 
 
 
Tasty Kitchen Blog: Roasted Sweet Potato Quinoa Soup. Guest post by Dara Michalski of Cookin' Canuck, recipe submitted by TK member Tara Noland of Noshing with The Nolands.

Pour in the vegetable or chicken broth and give it a stir. Bring the mixture to a simmer and cook until the vegetables are very tender, 20 to 30 minutes.

 
 
 
Tasty Kitchen Blog: Roasted Sweet Potato Quinoa Soup. Guest post by Dara Michalski of Cookin' Canuck, recipe submitted by TK member Tara Noland of Noshing with The Nolands.

Now it’s time to pull out the blender. But first, allow the soup to cool for at least 10 minutes. Believe me, you don’t want to skip this step. (Hot, pureed sweet potatoes do not look good on the ceiling when the lid of the blender blows off!) Of course, you could also use a handheld blender for this job.

Puree the cooled vegetable mixture until it is smooth.

 
 
 
Tasty Kitchen Blog: Roasted Sweet Potato Quinoa Soup. Guest post by Dara Michalski of Cookin' Canuck, recipe submitted by TK member Tara Noland of Noshing with The Nolands.

Return the pureed soup to the saucepan, stir in the cooked quinoa and add salt and pepper, to taste.

 
 
 
Tasty Kitchen Blog: Roasted Sweet Potato Quinoa Soup. Guest post by Dara Michalski of Cookin' Canuck, recipe submitted by TK member Tara Noland of Noshing with The Nolands.

And now for a quick topping. Don’t skip this step; it really adds some great texture to the soup.

Melt a little butter in a small skillet. Add the panko breadcrumbs and cook, stirring frequently, until light golden brown. Stir in the Parmesan cheese.

 
 
 
Tasty Kitchen Blog: Roasted Sweet Potato Quinoa Soup. Guest post by Dara Michalski of Cookin' Canuck, recipe submitted by TK member Tara Noland of Noshing with The Nolands.

Divide the soup between bowls and top each portion with some of the toasted breadcrumbs and minced parsley. Serve it up!

Thanks so much to Tara for this recipe. Be sure to check out Tara’s blog, Noshing with The Nolands for more mouthwatering recipes (I have my eye on her apple crisp with caramel sauce).

 
 

Printable Recipe

See post on Tara Noland @ Noshing With The Nolands’s site!
5.00 Mitt(s) 6 Rating(s)6 votes, average: 5.00 out of 56 votes, average: 5.00 out of 56 votes, average: 5.00 out of 56 votes, average: 5.00 out of 56 votes, average: 5.00 out of 5

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Difficulty: Easy

Servings: 4

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Description

This is where healthy and tasting great meet!

Ingredients

  • 1 whole Very Large Sweet Potato
  • 3 Tablespoons Olive Oil, Divided
  • ½ whole Large Sweet Onion, Diced
  • 2 whole Carrots, Diced
  • 1 clove Garlic (large), Minced
  • 32 ounces, fluid Chicken Or Vegetable Stock
  • Sea Salt And Pepper, To Taste
  • 1 cup Cooked Quinoa
  • 1 Tablespoon Butter
  • ½ cups Panko Crumbs
  • ⅓ cups Parmesan Cheese, Finely Grated
  • Parsley, To Garnish

Preparation Instructions

Preheat oven to 400ºF.

Peel and large dice sweet potato. Place sweet potato on a rimmed baking sheet and drizzle with 2 tablespoons olive oil and sea salt. Roast in the oven for 20 minutes.

In a large pot, heat the remaining tablespoon of oil and saute onion, garlic, and carrot until tender. Add potato to the onion mixture and add the chicken stock. Simmer for 20-30 minutes until all vegetables are completely tender. With a hand blender or standing 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.

 
 
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Dara Michalski is a doll and a sweetheart who clearly knows her way around the kitchen. She blogs at Cookin’ Canuck, where she shares her flavor-packed recipes and fun, engaging writing. The photography’s pretty incredible, too.

 

21 Comments

Comments are closed for this recipe.

Hava on 12.4.2012

Great soup! Like a hug for your stomach. I made it without the panko topping and added a dash of cinnamon.

Apa on 11.15.2012

I just made this this evening, and my only substitution was homemade, gluten-free bread crumbs. Delicious!

JenE on 11.6.2012

Hey Dara — just letting you know I made this regular-style (w/ no quinoa, my cupboard was bare!) and it was yummy w/ home made bread. Today I’m using the leftover in a goulash of ground turkey, grated zucchini and home-roasted pumpkin from the freezer. Adding black beans at the end. Also used red wine, diced tomatoes in a can and a variety of spices in the clove-cinnamon-nutmeg family. I’m predicting a good outcome for our election night dinner. Cheers!

Fabulish on 10.16.2012

Looks delicious! I love soup all year round, this one is perfect for this time of year.

Alyson Lofgren on 10.15.2012

YUMMY!! I just made this today and can tell it will be my go-to bite to grab & zap during my busy work weeks to keep me full. I tweaked it a bit by adding jalapeno for a nice kick, made veggie stock from scratch & skipped the breadcrumbs since we’re trying to avoid processed foods & refined carbs. I also used a tiny bit of feta cheese to top it instead of parm because it’s what I had on hand. Absolutely delicious and satisfying!!

Georgia Leigh on 10.8.2012

Wow. I love quinoa almost more than life itself. I must make this soup before the cold front is gone and the 85˚ weather comes back!

Jessica on 10.4.2012

This was super yum! I used brown rice instead of quinoa, because I had leftovers from another meal. And I added some red pepper flakes for a nice little kick. Also, I didn’t have Parmesan cheese, so I just put in a few small cubes of Oaxacan cheese – it was fun finding the pockets of melty cheese.

Laura on 10.3.2012

I never thought to put quinoa in a soup to make it creamier and thicker. What a great idea! And the cheesy, crunchy topping sounds delicious too

Liz Koch on 10.3.2012

How would it be if I left out the quinoa? Also, is this just as good using a yam instead of a sweet potato? Thanks!

Bonny on 10.3.2012

Omit the panko crumbs (or use a substitute) if you are wanting this to be gluten free! :)

Marlina on 10.3.2012

What a fab soup! Vegan (if you don’t use the parm) and gluten free!

Kat on 10.2.2012

I’m in love!

KC on 10.2.2012

Made this last night and it did not disappoint. We added some fresh sage for more flavor. Yum!

Travis Cotton on 10.1.2012

Still 90 degrees here. Not sure Im ready for soup yet lol

Audra on 10.1.2012

I saw this this morning and made it for lunch… it was SO good!

sheila miller on 10.1.2012

What a lucky day for me!!! I had all the ingredients in my pantry and fridge for this so I took the laptop to the counter and started. My DSH came into do do the chopping and I started the soup. Now we’re waiting on this delicous concoction to cool so we can add the quinoa. Sunflower bread will be the side. YUM in about half-hour!!!

Adele in N. Minn. on 10.1.2012

This sounds so good, I’m always looking for new and different soup recipes. I think I might roast the carrots and the garlic with the sweet potatoes for even more flavor.

Allyn on 10.1.2012

I love sweet potatoes in soup, though I still have some texture issues with quinoa. We use sweet potatoes in what we commonly refer to as “the best soup in the world” (http://lollingabout.wordpress.com/2011/10/28/foodie-friday-the-best-soup-in-the-world/). So perfect for this gross weather!

Dorothy N on 10.1.2012

This looks so delicious and easy to make for the cool days ahead!

Christina Berry on 10.1.2012

This looks delicious! I’m adding it to my list of must-do’s! Thanks for sharing! :)

Julia! on 10.1.2012

That looks really yummy. Wow :)