Sweet Potato Fennel Chunky Soup

4.6 of 5 (7)
member ratings
Nutritional Info
  • Servings Per Recipe: 8
  • 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

View full nutritional breakdown of Sweet Potato Fennel Chunky Soup calories by ingredient


I love soup I love soup
Number of Servings: 8


    3 tablespoons extra-virgin olive oil, plus more for serving
    1 large onion, diced
    1 medium fennel bulb, trimmed and sliced crosswise
    1/2 garlic clove, minced
    2 large fresh sage leaves, roughly chopped
    2 large sweet potatoes (about 1 1/2 pounds), peeled and cubed
    4 cups chicken or vegetable broth
    Kosher salt and freshly ground black pepper to taste
    2 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.

Member Ratings For This Recipe

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    Love it! Left out the kosher salt . . . served salt @ the table separately if anyone needed added salt. - 3/22/19

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    Wonderful Soup! This time of year in Louisiana we harvest lots of Sweet potatoes and this soup made the Fall season a bang. Loved it!
    - 11/6/14

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    So easy, so yummy!! My husband and I thought this was DELICIOUS. Great flavor, good and healthy. I didn't even bother using oil and it worked fine, so if that's something anyone is concerned about, you can easily skip that ingredient. - 3/29/13

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    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

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    we didn't use olive oil or parmesan for garnish, and only used one stock cube for the 4 cups of water. The fennel and sage together was an amazing combo - great soup! - 6/6/11