SparkPeople Advertisers Keep the Site Free
Be the first to
rate this recipe!
Create a Recipe Makeover

Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 146.2
  • Total Fat: 2.9 g
  • Cholesterol: 4.0 mg
  • Sodium: 167.1 mg
  • Total Carbs: 25.6 g
  • Dietary Fiber: 2.9 g
  • Protein: 4.5 g

View full nutritional breakdown of Sweet Potato Quinoa Soup with Coconut Water calories by ingredient
Report Inappropriate Recipe

Sweet Potato Quinoa Soup with Coconut Water

Submitted by: GEORGEVW

Introduction

The original version of this recipe called for coconut milk. To reduce the fat, I switched it to coconut water and added a little unsweetened flake coconut to restore the coconut flavor.

Serve garnished with roasted pumpkin seeds and a dollop of lowfat yogurt.
The original version of this recipe called for coconut milk. To reduce the fat, I switched it to coconut water and added a little unsweetened flake coconut to restore the coconut flavor.

Serve garnished with roasted pumpkin seeds and a dollop of lowfat yogurt.

Number of Servings: 4

Ingredients

    1 medium sweet potato, peeled and diced small
    1 medium onion, diced
    2 tablespoons water (or more as needed)
    1/3 cup (88g) quinoa
    3 cups vegetable or chicken broth, homemade low salt if possible
    1 cup coconut water
    1 Tablespoon flaked, unsweetened coconut
    teaspoon cayenne pepper
    teaspoon chili powder
    Salt & pepper to taste

Directions

Put diced sweet potato in a small saucepan with just enough water to cover, bring to a boil, cover, reduce to simmer and cook until tender (about 15 minutes). Drain and set aside.

In a large saucepan or dutch oven, place diced onion with two tablespoons of water, bring to boil and cook until onion is softened. Add quinoa and stock, bring to boil, cover, reduce to simmer and cook until quinoa is done (about 15 minutes).

Add sweet potato pieces and flaked coconut. Use a stick blender to puree coarsely. Add coconut water, cayenne and ancho chile, stir to combine and bring back to heat. Test for seasoning and add salt and freshly ground black pepper to taste.

Serve with a dollop of yogurt and a sprinkle of roasted pumpkin seeds.

Makes 4 one and a half cup servings as a main course, or 6 one cup servings as a side.

Number of Servings: 4

Recipe submitted by SparkPeople user GEORGEVW.






Great Stories from around the Web


Rate This Recipe