Fennel soup with roasted sweet potato
Key recipe details
Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information
Recipe characteristics
Gluten-free and 8 more Indicative dietary requirements
View full classification 24 tags
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Recipe characteristics
Cream
Lunch · Dinner
30 to 60 minutes
Ingredients
＋ Añadir a un menú- Fennel trimmed bulb 300 g
- Sweet potato peeled 300 g
- Spring Onion 120 g
- Potato peeled 200 g
- Courgette 300 g
- Cream approximately 30% fat 100 g
- Extra virgin olive oil 10 g sweet potato and 25 g soup 35 g
- Parsley 3 g
- Black pepper 0.5 g
- Salt 3 g
- Water 800 g
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Method
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Preheat the oven to 200°C. Cut the sweet potato into 1.5 cm cubes, toss with 10 g of oil and 1 g of salt and spread on a tray. Roast for 20–25 minutes, stirring halfway, until tender and golden.
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Chop the fennel and spring onion. Soften in a saucepan with the remaining 25 g of oil for 6 minutes. Add the finely diced potato and chopped courgette.
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Pour in the water and add the remaining salt. Cover and simmer gently for 20 minutes until the potato is very tender. Remove from the heat, add the cream and blend smooth with a stick blender. Reheat gently.
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Divide between four bowls and top with the sweet potato cubes, pepper and chopped parsley.
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