Recently over on the Tasty Kitchen blog, they posted a recipe for a yummy sounding soup. It was just perfect for the chilly weather lately! It was a hit with the female members of the family, although it wasn't a total favorite of the male members. ;) Let us know if you try it and how you like it!
Prep Time 15 Minutes
Cook Time 50 Minutes
- 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
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.