Thursday, September 6, 2012

Roasted Sweet Potato and Quinoa Soup

Serves: 4

1 very large sweet potato
1/2 large sweet onion, diced
2 carrots, diced
1 large clove garlic, minced
Olive Oil spray
Sea salt and pepper to taste
48oz chicken or vegetable stock
1 cup cooked quinoa
1/2 cup Panko crumbs
Butter flavored spray
1/3 cup finely grated Parmesan

Preheat oven to 400F. Peel and  dice large sweet potato and put on a rimmed baking sheet. Spray with olive oil and sprinkle with sea salt. Roast in the oven for 20 min. In a large pot, saute onion, garlic and carrot with olive oil spray  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, in a frying pan  add the panko, spray with butter flavor and cook until lightly browned. Add the parmesan and stir to combine.
Top each bowl of soup with the panko crumbs. Delicious!!!

Calories-178, Fat-3.4 g, Fiber-3.7g, Protein-10.5g, Vitamin A-295%, Vitamin C-21%, Calcium-14%, Iron-11%

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