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
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 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.
- 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.
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