Go Back
+ servings

Sweet Potato Quinoa Soup

This sweet potato quinoa soup is a little bit smoky and a little bit sweet but still savoury with hearty quinoa and chunky vegetables. It’s a meal that can be made ahead and is perfect for meal prepping!
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Main Course
Cuisine: American
Servings: 5
Calories: 427kcal

Ingredients

  • 1 tablespoon (15 ml) sunflower oil
  • cups (190 g) diced red onion
  • cups (188 g) diced orange bell pepper
  • pounds (680 g) sweet potatoes, unpeeled, diced
  • 2 large carrots chopped
  • 3 cloves garlic minced
  • 2 tablespoons (10 g) nutritional yeast
  • 2 teaspoons (5 g) smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon ground cumin
  • 4 cups (950 ml) vegetable broth
  • 2 cups (475 ml) water
  • 2/3 cup (116 g) red quinoa, rinsed
  • 1 cup (110 g) frozen spinach, broken up into pieces
  • ½ - 1 teaspoon salt
  • ½ cup (70 g) roasted pumpkin seeds (pepitas)
  • ¼ cup (4 g) fresh cilantro leaves
  • 5 slices of toasted crusty bread optional

Instructions

  • In a large pot, heat the sunflower oil over medium heat. Add the red onion and bell pepper and cook, stirring frequently, until the onion is softened, about 5 minutes. Adjust the heat to medium-low and add the sweet potatoes, carrots, garlic, nutritional yeast, smoked paprika, garlic powder, and cumin. Cook for 5 more minutes, adding 1 or 2 table spoons (15 to 30 ml) water if necessary to prevent sticking.
  • Stir in the vegetable broth, water, and quinoa, cover, and bring to a boil over medium-high heat. Once boiling, adjust the heat so that the soup is simmering, cover, and cook, stirring occasionally, until the quinoa is tender, about 20 minutes longer.
  • Puree half of the soup mixture using an immersion blender or by carefully transferring to a blender. Add the spinach, stirring to break up any clumps, and add salt to taste. Serve immediately or let the soup cool for 20 minutes, then divide it between 5 jars or storage containers. Top each serving with the pumpkin seeds and cilantro and store in the refrigerator for up to 7 days. Serve with a slice of bread, if desired.

Notes

Reprinted with permission from Jackie Sobon and Fair Winds Press, an imprint of Quarto Publishing Group USA Inc. © 2020

Nutrition

Calories: 427kcal | Carbohydrates: 72g | Protein: 13g | Fat: 11g | Fiber: 13g | Sugar: 17g