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Anna Lewandowska

Sweet potato and fennel soup

Fennel and leek softened in coconut oil, blended with boiled sweet potato and finished with apple vinegar, chilli oil and fried sunflower seeds.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Soup
Cuisine: Polish
Calories: 250
Ingredients Method Notes

Ingredients
  

  • Two bulbs of fennel
  • One leek
  • One large sweet potato
  • Three tablespoons of coconut oil or clarified butter
  • Chili oil
  • Spices: thyme marine salt, oregano, black pepper, cumin, garlic
  • A few drops of apple vinegar

Method
 

  1. Trim the fennel, cut out the core and slice the bulbs thinly, keeping the fronds for garnish.
  2. Fry the fennel with the sliced leek in coconut oil over low heat with thyme, salt and pepper, for 10 to 15 minutes, until genuinely soft.
  3. In a separate pot, cover the diced sweet potato with water and boil until tender.
  4. Add the pan vegetables to the sweet potato pot and blend everything together.
  5. Boil for a few more minutes, adding the rest of the spices and a few drops of apple vinegar off the boil.
  6. Pour into cups and finish with a few drops of chilli oil and dry-fried sunflower seeds.

Notes

Ingredient quantities are taken from the recipe box as published. Calories are an estimate from the listed quantities.