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
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
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.
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.
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