Tuesday, 28 January 2014
Healthy Sweet Potato & Quinoa Soup!
Healthy Sweet Potato & Quinoa Soup:
1 cup organic quinoa, cooked
4 cups organic sweet potato, cubed largely
2 organic carrots, diced
1 organic garlic clove, minced
3 tablespoons, organic extra virgin olive oil
32oz organic, low sodium vegetable broth
1/2 cup organic panko breadcrumbs
1 1/2 tblsp organic extra virgin olive oil
Preheat oven to 400 degrees.
Peel the sweet potato and dice into large cubes. Place into large bowl and coat with 2 tblsp of olive oil then transfer into glass pan and roast for 10 minutes. At 10 minutes take out of oven and rotate pieces, then roast for an additional 10 minutes.
While potato is roasting, dice carrots and onion, and mince garlic. Add vegetables to medium soup pot and saut� in 1 tblsp of olive oil until onion is tender. Once potatoes are done and onions are tender, add broth and cooked potatoes to pot and simmer until carrots are completely tender. About 15-25 minutes.
While soup is simmering, cook quinoa according to directions on packaging.
Once vegetables are soft, blend mixture in blender, food processor, or Vitamix until combined to your desired texture, then return to pot over very low heat.
Finally, heat 1 1/2 tblsp olive oil in a small pan over medium-low head and add the panko breadcrumbs. Stir continuously until lightly browned.
Divide soup and top with 2-3 tablespoons of panko topping and serve immediately.
Makes 5 servings