Sweet Potato and Fennel Soup
User Reviews
3.8
10 reviews
Good
-
Prep Time
15 mins
-
Cook Time
1 hr 30 mins
-
Total Time
1 hr 45 mins
-
Servings
6 (as a side)
-
Calories
176 kcal
-
Cuisine
North American, American
Sweet Potato and Fennel Soup
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A great, comforting fall soup with sweet potato, fennel, and celery. Serve with the optional seared mushrooms for a full meal!
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Ingredients
soup
- 1 fennel bulb bulb and stalks cut into thin strips, fronds reserved for topping
- 1 onion peeled and cut into thin half moons, small, white
- 3 cloves garlic peeled and minced
- 2 sweet potato or 2-3 small ones, peeled and chopped into chunks, large
- 3 tablespoon butter
- 2 teaspoon celery seed
- 1 teaspoon white peppercorns crushed, or ground white pepper
- 1 teaspoon salt (or to taste)
- 8 cups vegetable stock (or water)
- ¼ cup heavy cream
- pecans for topping, chopped
- tarragon
- fennel fronds
seared mushrooms (optional)
- ½ lb mushroom such as chanterelle, oyster, shiitake, or maitake, wild
- 1 tablespoon grapeseed oil (or any neutral oil)
- 1 tablespoon butter
- ½ teaspoon salt
Instructions
Soup
- In a dutch oven or large saucepan, add butter, chopped fennel, onion, celery seed, white pepper, and a pinch of salt and slowly saute over a low flame for about 45 minutes until well caramelized and browned.
- Add stock, sweet potatoes, and garlic and bring to a boil and then simmer for 12-15 minutes or until you can easily poke a fork through the potato.
- Using an immersion blender, puree the soup until smooth and velvety. Don't rush this process, it can take 5-7 minutes for the soup to get really smooth and creamy. Then, stir in the cream and salt and keep the soup pot warm while cooking the mushrooms.
Seared Mushrooms
- Over high heat, toss the mushrooms and oil into a fry pan or skillet and saute until the mushrooms brown and any water evaporates, stirring often. Depending on the type of mushroom this can take anywhere from 3-10 minutes.
- Then, add butter and salt and turn off burner. Stir until the butter is melted and coating the mushrooms.
- Ladle the soup into individual bowls and top with the seared mushrooms, chopped pecans, tarragon, and reserved fennel fronds.
Notes
- Most of the flavor comes from the caramelized fennel and celery seed, don't rush this process! Also, your kitchen will smell incredible.
Nutrition Information
Show Details
Calories
176kcal
(9%)
Carbohydrates
13g
(4%)
Protein
2g
(4%)
Fat
14g
(22%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
2g
(12%)
Monounsaturated Fat
3g
(15%)
Trans Fat
0.3g
(15%)
Cholesterol
31mg
(10%)
Sodium
1923mg
(80%)
Potassium
331mg
(7%)
Fiber
3g
(12%)
Sugar
6g
(12%)
Vitamin A
1100IU
(22%)
Vitamin C
7mg
(8%)
Calcium
50mg
(5%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6(as a side)
Amount Per Serving
Calories 176 kcal
% Daily Value*
| Calories | 176kcal | 9% |
| Carbohydrates | 13g | 4% |
| Protein | 2g | 4% |
| Fat | 14g | 22% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 31mg | 10% |
| Sodium | 1923mg | 80% |
| Potassium | 331mg | 7% |
| Fiber | 3g | 12% |
| Sugar | 6g | 12% |
| Vitamin A | 1100IU | 22% |
| Vitamin C | 7mg | 8% |
| Calcium | 50mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
3.8
10 reviews
Good
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