Sweet Potato and Fennel Soup

By á-114869

Ingredients

• 2 T olive oil
• 1 fennel bulb
• 1 T herbs d'provence
• Large sweet potato - 2 pounds
• 4 cups broth + water
• 1/2-3/4 cup frozen spinach
• 1 t sea salt
• Juice of 1 lemon

Details

Servings 4
Preparation time 15mins
Cooking time 35mins
Adapted from adventuresinpartaking.blogspot.ae

Preparation

Step 1

- thinly slice your fennel bulb
- heat olive oil over medium heat and saute the fennel & herbs d'provence until brown
- chop (peel if you want) sweet potato into large bite size pieces
- remove fennel from pot (place in a bowl)
- add sweet potatoes, broth and water to the pot and bring to a boil
- once boiling, add frozen spinach and bring back to a boil
- boil until sweet potatoes are tender and remove from heat
- add back in 3/4 of the fennel, salt and lemon juice
- use an immersion blender to blend until smooth and creamy
- garnish and serve


Garnish with remaining sauteed fennel, cilantro, olive oil & a sprinkle of cinnamon