Roasted Sweet Potato and Quinoa Soup

This is such an easy and quick soup recipe that really needs very few ingredients to pull together. It’s a simple sweet potato soup finished with cooked quinoa and a delicious panko and parmesan topping. The chewiness of the quinoa and the crunchiness of the panko and parmesan mixtures adds lots of great texture to the silkiness of the pureed sweet potato soup. This is a great lunch option with a grilled cheese on the side or as a soup course for your dinner menu!

Roasted Sweet Potato and Quinoa Soup
  • 1 large sweet potato
  • ½ large sweet onion, diced
  • 2 carrots, diced
  • 1 large clove garlic, minced
  • 3 tablespoons olive oil, divided
  • Kosher salt and pepper to taste
  • 3⅔ cups (or 900 ml) chicken or vegetable stock
  • 1 cup cooked quinoa
  • ½ cup Panko crumbs
  • 1 tablespoon butter
  • ⅓ cup finely grated Parmesan cheese
  • Parsley for garnish
  1. Preheat oven to 400 degrees.
  2. Peel and large dice the sweet potato. Place sweet potato on a foil lined baking sheet and drizzle with 2 tablespoons of the olive oil and kosher salt. Roast in the oven for 20 minutes.
  3. In a large pot saute onion, garlic and carrot in the remaining 1 tablespoon of olive oil until tender. Add potato to the onion mixture and add the chicken or vegetable stock. Simmer for 20-30 minutes, until all vegetables are completely tender.
  4. Add mixture to a blender (allowing steam to escape the top opening, covering with a towel) until mixture is pureed. Return to pan on the stove and adjust seasoning if necessary adding more salt or pepper. Add quinoa and reheat for roughly 5 more minutes.
  5. 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.
  6. Top each bowl of soup with the panko crumbs and garnish with the parsley.