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Roasted Sweet Potato and Quinoa Soup

5.00 Mitt(s) 7 Rating(s)7 votes, average: 5.00 out of 57 votes, average: 5.00 out of 57 votes, average: 5.00 out of 57 votes, average: 5.00 out of 57 votes, average: 5.00 out of 5

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Level: Easy

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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

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.

One Comment

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Profile photo of Jayne | Tenacious Tinkering

Jayne | Tenacious Tinkering on 1.7.2013

I’m really eager to do this tonight. Will report back!

8 Reviews

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Mrs. Z. on 11.22.2017

Fantastic as written. I’ve made this a number of times, and I’ve tweaked it and it always comes out great. I’ve added about a teaspoon of curry, and it’s delicious. I even made it once with leftover Thanksgiving sweet potato casserole that had orange zest in it, then added the tsp. of curry, and everyone was stunned by how good it was.

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wannab4 on 5.15.2016

This was excellent! It is very good even without the quinoa and topping.

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WestieMom on 1.22.2014

I just made this last evening and my husband said this was some of the best soup I’ve made yet – and he has some tried and true favorites in the recipe collection! I made this as written and it was absolutely delicious as is – I did decide to add some curry and seasoned sea salt just to kick it up a bit. It doesn’t need a thing more than the salt & pepper to taste; but I do like the fact that I can easily change up the seasonings if I want to without losing the roasted sweet potato & vegetable flavors. Will most definitely be making this one again and again (& I’ll probably have to double the recipe because it was such a hit)! Thanks for a great new soup to add to my collection :)

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Elizabeth on 7.11.2013

This is a fantastic soup. It is easy and so delicious. My partner said it is one of the best things I’ve ever cooked for him in 7 years! Thanks so much. It’s wonderful to have a soup that is flavorful on its own, without over seasoning. You really get to taste the vegetables. Just wonderful.

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Amy Reed on 1.15.2013

This is a super easy, delicious soup that is meatless…even my 17 year old son loves it!

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