QUINOA, CHICKEN, AND SWEET POTATO SOUP

Ingredients

Preparation

1. In a large pot, heat the olive oil over medium-high heat. Add the onion, celery, and carrots. Cook, stirring occasionally, for 3 to 4 minutes, until the vegetables are slightly soft. Season with salt and black pepper to taste.
2. Add the quinoa and stir for 1 to 2 minutes.
3. Incorporate the stock, sauce, water, and sweet potatoes. Partially cover and bring to a simmer. Reduce the heat to medium-low. Cook until the quinoa and sweet potato start to soften, about 12 minutes.
4. Stir in the spinach and chicken. Crack the eggs into the soup and poach uncovered for 5 minutes, or until the whites are cooked.
5.  Ladle the soup into bowls and serve with a drizzle of olive oil and a sprinkle of cheese.