Gluten-Free, Dairy-Free, Soy-Free, Nut-Free, Vegetarian & Vegan
Course:
Entree
Cuisine:
Soup
Keyword:
soup, quinoa, sweet potato
Servings: 4
Calories: 294 kcal
Author: Amie Valpone
-
1/2
cup
quinoa
-
1/4
cup
extra-virgin olive oil
-
1
large white onion
diced
-
2
garlic cloves
peeled, chopped
-
4
cups
organic vegetable broth
-
2
large organic sweet potatoes
peeled and grated
-
1/4
tsp.
cumin
-
1/4
tsp.
chili powder
-
1
tsp.
sea salt
-
1/4
tsp.
pepper
-
1
Tbsp.
organic dried cranberries
-
1/4
cup
parsley
finely chopped
-
Cook quinoa on stove top according to package directions.
-
Place a large stockpot over medium heat; add oil and onions. Sauté the onions until golden brown. Add the garlic; cook for another 3 minutes.
-
Pour in the vegetable broth and grated sweet potatoes; bring to a simmer and add cumin, chili powder, sea salt and pepper. Cook until sweet potatoes are tender, approximately 20 minutes. Then, carefully transfer mixture, in batches, to a food processor. Puree until smooth.
-
Return mixture back to the pot on the stove over medium heat, add in dried cranberries and cooked quinoa; cook for 5 minutes then remove from heat.
-
Serve warm. Garnish with parsley.
Nutrition Facts
Sweet Potato Quinoa Soup
Amount Per Serving
Calories 294
Calories from Fat 135
% Daily Value*
Fat 15g23%
Saturated Fat 2g13%
Sodium 1464mg64%
Potassium 400mg11%
Carbohydrates 37g12%
Fiber 4g17%
Sugar 8g9%
Protein 5g10%
Vitamin A 10129IU203%
Vitamin C 9mg11%
Calcium 47mg5%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.