Sweet potato and fennel soup

You will need

  • Large pot
  • Hand blender

Ingredients

Serves 4
  • 550g sweet potato, peeled and diced
  • 450g fennel, roughly chopped
  • 1 large onion, peeled and roughly chopped
  • 1,2 litres of vegetable stock
  • 100ml 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.

Continue Exploring