Roasted Sweet Potato and Quinoa Soup

FOODISTA
13Ingredients
75Minutes
360Calories

Ingredients

US|METRIC
  • 1 sweet potato (very large)
  • 1/2 sweet onion (large, diced)
  • 2 carrots (diced)
  • 1 clove garlic (minced)
  • 3 tablespoons olive oil (divided)
  • sea salt
  • pepper
  • 900 milliliters chicken stock
  • 1 cup cooked quinoa
  • 1/2 cup panko crumbs
  • 1 tablespoon butter
  • 1/3 cup grated Parmesan
  • parsley (for garnish)
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    Directions

    1. 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 and carrot 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.
    2. 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.
    3. Top each bowl of soup with the panko crumbs and garnish with the parsley.
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    NutritionView More

    360Calories
    Sodium30% DV720mg
    Fat29% DV19g
    Protein27% DV14g
    Carbs12% DV37g
    Fiber16% DV4g
    Calories360Calories from Fat170
    % DAILY VALUE
    Total Fat19g29%
    Saturated Fat4.5g23%
    Trans Fat
    Cholesterol20mg7%
    Sodium720mg30%
    Potassium640mg18%
    Protein14g27%
    Calories from Fat170
    % DAILY VALUE
    Total Carbohydrate37g12%
    Dietary Fiber4g16%
    Sugars10g20%
    Vitamin A200%
    Vitamin C15%
    Calcium15%
    Iron10%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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