Guest Post–Noshing With The Nolands: Roasted Sweet Potato and Quinoa Soup

Hi, I am Tara from Noshing With The Nolands and I know Lane through #SundaySupper. Lane has a great blog as you know with wonderful recipes, meal plans and even grocery lists. So helpful!! I am thrilled to be here to guest post today with our Roasted Sweet Potato and Quinoa Soup. This sure has been a hit on my site and I am so happy to share it here with Lane’s readers. It is a wonderful soup for the fall and Thanksgiving or can be a complete meal on its own with the added protein of the quinoa. Make yourself a big hearty bowl and enjoy!!

Roasted Sweet Potato and Quinoa Soup

Prep time

15 mins

Cook time

50 mins

Total time

1 hour 5 mins

Recipe type: Soup

Serves: 4

Ingredients

1 very large sweet potato
½ 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
½ cup Panko crumbs
1 Tbsp. butter
⅓ cup finely grated Parmesan
Parsley for garnish

Instructions

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, garlic and carrot in the remaining 1 Tbsp. olive oil 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.
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.

This recipe originally appeared at Noshing with the Nolands.