Sweet Potato Fennel Chunky Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
3 tablespoons extra-virgin olive oil, plus more for serving1 large onion, diced1 medium fennel bulb, trimmed and sliced crosswise1/2 garlic clove, minced2 large fresh sage leaves, roughly chopped2 large sweet potatoes (about 1 1/2 pounds), peeled and cubed4 cups chicken or vegetable brothKosher salt and freshly ground black pepper to taste2 tablespoons grated Parmesan
1. Heat the olive oil in a large pot over medium heat. Add the onion, fennel, and garlic and reduce heat to medium-low. Cook, stirring occasionally, until the vegetables soften and begin to caramelize, about 10 minutes. Stir in the sage and cook 1 minute more.
2. Add the sweet potatoes to the pot and stir. Pour in the broth and bring the mixture to a boil, then reduce to a simmer and cook, covered, until the potatoes are fork-tender, 20 to 25 minutes. Season with the salt and pepper.
3. Transfer half of the soup to a blender and puree until smooth. Return to the pot and stir to combine.
4. Ladle the soup into bowls and drizzle with more olive oil. Sprinkle with the Parmesan and serve.
8 servings
Number of Servings: 8
Recipe submitted by SparkPeople user BOXERMOM19.
2. Add the sweet potatoes to the pot and stir. Pour in the broth and bring the mixture to a boil, then reduce to a simmer and cook, covered, until the potatoes are fork-tender, 20 to 25 minutes. Season with the salt and pepper.
3. Transfer half of the soup to a blender and puree until smooth. Return to the pot and stir to combine.
4. Ladle the soup into bowls and drizzle with more olive oil. Sprinkle with the Parmesan and serve.
8 servings
Number of Servings: 8
Recipe submitted by SparkPeople user BOXERMOM19.
Nutritional Info Amount Per Serving
- Calories: 109.6
- Total Fat: 5.7 g
- Cholesterol: 1.0 mg
- Sodium: 513.4 mg
- Total Carbs: 13.5 g
- Dietary Fiber: 2.3 g
- Protein: 1.7 g
Member Reviews
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IMMISCEO
This is seriously delicious. I'd never used fennel in anything and the marshmallow-topped sweet potato casseroles of my youth had left me pretty traumatised. This was a total culinary leap of faith. Beyond worth it! I added some crushed red pepper for a kick and a tiny bit of fresh ginger. So good! - 3/11/13