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Ingredients

• 1 very large sweet potato
• 1/2 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
• 1/2 cup Panko crumbs
• 1 Tbsp. butter
• 1/3 cup grated Parmesan
• Parsley for garnish

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Ready In 45 Minutes

Servings: 4

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Cooking Instructions

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Step 1

• Preheat oven to 400F. Peel and large dice sweet potato.
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Step 2

• 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.
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• Length: 20 minutes

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Step 3

• 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.
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• Length: 30 minutes

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Step 4

• Add quinoa and reheat.
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Step 5

• For the panko topping, melt the butter in a small fry pan and add the panko and cook until lightly browned.
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Step 6

• Add the parmesan and stir to combine.
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Step 7

• Top each bowl of soup with the panko crumbs and garnish with the parsley.
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