Sweet Potato and Fennel Soup

I’m a big fan of puréed soups, and this Sweet Potato and Fennel Soup is one of my favourites. It’s a quick and easy soup that’s fancy enough for guests and simple enough for any day of the week.

You will need

  • Large pot
  • Hand blender


Serves 4
  • 550 g (1 lb 4 oz) sweet potato, peeled and diced
  • 450 g (1 lb) fennel, roughly chopped
  • 1 large onion, peeled and roughly chopped
  • 1,3 litres (1 1/4 pint) of vegetable stock
  • 100 ml (4fl oz) single cream
  • 2 tbsp of butter
  • 2 tbsp of rapeseed oil
  • Freshly ground black pepper
  • Salt

Preparation Method

60 minutes
  1. Melt the butter in a large pot with thick bottom. Add rapeseed oil and saute chopped onion with fennel over medium-high heat until they are softened.
  2. Add sweet potato with vegetable stock and bring to a boil. Reduce heat and simmer uncovered until sweet potatoes are softened.
  3. Using a hand blender blitz the soup until smooth and creamy and finish seasoning with salt and freshly ground black pepper.
  4. Ladle into the soup bowls and serve with a swirl of cream a scattering of fennel tops.

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