0 from 15 votes
Sweet Potato and Fennel Soup
A great, comforting fall soup with sweet potato, fennel, and celery. Serve with the optional seared mushrooms for a full meal!
Prep Time
15 mins
Cook Time
1 hr 15 mins
Total Time
1 hr 45 mins
Servings: 6 (as a side)
Calories: 176 kcal
Course:
Side Dish , Lunch , Dinner
Cuisine:
North American , American
Ingredients
soup
- 1 bulb fennel, (bulb and stalks cut into thin strips, fronds reserved for topping)
- 1 small white onion, (peeled and cut into thin half moons)
- 3 cloves garlic, (peeled and minced)
- 2 large sweet potatoes, (or 2-3 small ones, peeled and chopped into chunks)
- 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
- chopped pecans, tarragon, and fennel fronds, (for topping)
seared mushrooms (optional)
- ½ lb wild mushrooms, (such as chanterelle, oyster, shiitake, or maitake)
- 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.
Cup of Yum
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
Calories
176kcal
(9%)
Carbohydrates
13g
(4%)
Protein
2g
(4%)
Fat
14g
(22%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
2g
Monounsaturated Fat
3g
Trans Fat
0.3g
Cholesterol
31mg
(10%)
Sodium
1923mg
(80%)
Potassium
331mg
(9%)
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
% 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.