If you didn’t catch yesterday’s announcement, I am hosting this month’s Monthly Mingle and we’re celebrating SQUASHES. Show me what you’ve got! In keeping with the fall vegetable theme, I had to share this silky, creamy (but healthy) sweet potato and quinoa soup. And yes, it’s been a quinoa kind of week, kicking off with a Quinoa Salad with Apple, Chickpeas & Apple Cider Vinaigrette on Monday.
First, sweet potatoes are roasted, then mixed with sautéed carrots, onions and garlic, and simmered in vegetable broth. After a quick puree, the mixture is combined with quinoa. And then comes the pièce de resistance…the toasted breadcrumb and Parmesan topping. Do NOT miss out on this part. The buttery crunch adds wonderful texture to the smooth soup.
A big thanks goes out to Tara of Noshing with the Nolands. She posted this recipe on The Pioneer Woman’s Tasty Kitchen site, and it’s beautiful color and flavors practically begged me to make it.
Head over to the Tasty Kitchen blog for the recipe and step-by-step photos.
Other sweet potato recipes:
Cookin’ Canuck’s Roasted Vegetable (Sweet Potato, Eggplant & Tomato) Dip
Cookin’ Canuck’s Sweet Potato Hash with Canadian Bacon, Red Pepper & Sage
The Cafe Sucre Farine’s Roasted Sweet Potato & Cranberry Salad