Sweet Potato and Fennel Soup

Ingredients:

• 2 tablespoons olive oil
• 1 large fennel bulb, chopped (fronds and stalks removed)
• 1 large onion, chopped
• 2 cloves garlic, minced
• 3 large sweet potatoes, peeled and cubed
• 4 cups vegetable broth
• Salt and pepper, to taste
• Optional: a pinch of chilli flakes
• Fresh fennel fronds or parsley, for garnish
• Cream or coconut milk, for serving (optional)

Instructions:

1. Sauté Vegetables: In a large pot, heat the olive oil over medium heat. Add the chopped fennel and onion, and sauté until they become translucent, about 5-7 minutes. Add the minced garlic and cook for another minute.
2. Add Sweet Potatoes: Add the cubed sweet potatoes to the pot along chilli flakes (if using), salt, and pepper. Stir well to combine.
3. Simmer the Soup: Pour in the vegetable broth. Bring the mixture to a boil, then reduce the heat and let it simmer uncovered until the sweet potatoes are tender, about 20-25 minutes.
4. Blend the Soup: Once the sweet potatoes are tender, use an immersion blender to purée the soup directly in the pot until smooth. Alternatively, you can cool the soup slightly and blend it in batches in a regular blender.
5. Adjust Seasoning: Taste the soup and adjust the seasoning as needed. If the soup is too thick, you can thin it with a little more broth or water.
6. Serve: Ladle the soup into bowls. Drizzle with a bit of cream or coconut milk if desired, and garnish with fresh fennel fronds or parsley.
7. Enjoy: Your Sweet Potato and Fennel Soup is ready to be enjoyed! It’s a comforting, flavourful, and healthy option perfect for chilly days.

This soup combines the sweetness of the potatoes with the aromatic flavour of fennel, creating a deliciously unique and comforting dish