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+ servings
Apple Fennel Soup

Sweet Potato Apple Fennel Soup

Combine apple, roasted fennel and sweet potato to make a creamy and slightly sweet comforting soup for cold winter months.
Prep Time 10 mins
Cook Time 25 mins
Total Time 35 mins
Course Soup
Cuisine European
Servings 4

Equipment

  • Lined baking tray
  • Blender

Ingredients
  

Vegetables

  • 2 tbsp olive oil
  • 1-2 medium fennel bulbs sliced
  • 1 yellow onion sliced
  • 2 cloves of garlic minced
  • 1 sweet potato peeled and diced
  • 1 crisp apple (granny smith, honey crisp)
  • 5 cups vegetable broth
  • 1 tbsp fresh lemon juice
  • Salt & pepper

Toppings

  • 6 slices of toasted bread
  • 1 clove of garlic
  • 1 tbsp black sesame seeds
  • avocado slices (optional)
  • 1 cup cilantro leaves

Instructions
 

Prepare the fennel

  • Preheat oven to 400 F.
  • Cut the stalk and leaves and set them aside.
  • Slice the fennel and place in a bowl. Add 1 tbsp of oil, 1 clove of minced garlic, dash of salt and pepper and gently stir to mix.
    Roasted fennel bulbs
  • Place the fennel on a lined baking sheet and bake for 20 minutes.

Prepare the other vegetables

  • Heat vegetable oil in a pan, add the sliced onion, minced garlic, salt and pepper.
  • Peel and dice the sweet potato, and apple.
  • Pour the vegetable broth over the onion and garlic, add the diced potato and apple and cook over medium heat for 15 minutes.
    Apple Fennel Soup
  • Add the roasted fennel and simmer a few minutes.
  • Blend the soup. Taste and season. Add more water if you want a thinner soup.

Serve

  • Toast the slices of bread.
  • Brush some garlic on toast.
  • Pour soup into individual bowls.
  • Top with toasted bread, avocado slices, fresh cilantro leaves and black sesame seeds.
Keyword dairy-free soup, fennel soup
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