You’ve probably noticed sweet potato has started to pop up at your local markets in the last few weeks. Try pairing sweet potato with the sweet flavours of fennel for a bowl of soup to warm up any chilly winters day.
Preparation time: 5 minutes
Cooking time: 35 minutes
- 1 large sweet potato – Save Our Soil have a bounty of sweet potatoes this season
- 1 bulb fennel
- ½ brown onion
- 2 cloves garlic
- 2 tablespoons olive oil
- 1L vegetable stock
- Salt and pepper
- Schulz Organic Dairy thickened cream, chilli flakes and parsley to serve
Quarter the fennel bulb, peel and quarter the sweet potato and onion, then lay them out on a roasting tray with the garlic cloves (leave the skin on the garlic). Drizzle with olive oil, salt and pepper and roast for 25 minutes at 180 degrees.
Put the roasted fennel, sweet potato and onion into a saucepan, squeeze the garlic out of their skins and add. Pour in the stock and bring to the boil, then simmer for 15 minutes.
Take the pan off the heat and blitz with a stick blender.
To serve, garnish with cream, salt and pepper, chilli flakes and parsley.
Recipe by MFM contributor Vanessa Fletcher, find her on Instagram @fletcherjournal