1 very large sweet potato
½ 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
½ cup Panko crumbs
1 Tbsp. butter
⅓ cup finely grated Parmesan
Parsley for garnish
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, garlic and carrot in the remaining 1 Tbsp. olive oil 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.