Sweet Potato & Fennel Soup

My name is Bethany and I’m addicted to soup.
 
I live in the desert, where it’s crazy hot 6 months of the year and I still eat soup.

I don’t wait for ‘soup weather.’ I believe it’s always soup weather.

I eat soup for breakfast, lunch and dinner.



I find foods eaten with a spoon (soup) to be the most comforting meals of all.
I even joked with a friend the other day that I’ll be a great old person because my favorite meals are basically blended up food.
 
My name is Bethany and I’m addicted to soup!!
Knowing my addiction, I was surprised when I realized that I had never written a recipe for sweet potato soup of any kind. This was a crime that needed to be paid for. I rushed to the store and bought a giant sweet potato…seriously…this thing weighed almost 2 pounds. 
 
As I was walking through the store (carrying the giant sweet potato…well actually 2 of them…and a giant celeriac…in my arms b/c I was too lazy to pick up a basket) I was dreaming about this soup and thinking about what I would add to the sweet potato. What flavor did I want? What emotions did I want this soup to evoke. I saw it out of the corner of my eye….a fennel bulb. HMMM….fennel. Fennel makes me think of sausage. Sausage with a hint of cinnamon and sweet potatoes. That was it!
 
Once I was home, this soup just about made itself as the various flavors just begged to be added to the pot…. (I’m not the only one who’s groceries talk to them…am I?)
 
Ok, enough of my therapy session. You’ve seen enough crazy for today. You came here for soup and soup is what you’re going to get!
 
 
Sweet potato Fennel Soup
Time: 35 minutes
Serves: 4
 
Ingredients:
2 T olive oil
1 fennel bulb
1 T herbs d’provence
Large sweet potato – 2 pounds
4 cups broth + water
1/2-3/4 cup frozen spinach
1 t sea salt
Juice of 1 lemon 
 
Method:
– thinly slice your fennel bulb
– heat olive oil over medium heat and saute the fennel & herbs d’provence until brown
– chop (peel if you want) sweet potato into large bite size pieces
– remove fennel from pot (place in a bowl) 
– add sweet potatoes, broth and water to the pot and bring to a boil
– once boiling, add frozen spinach and bring back to a boil
– boil until sweet potatoes are tender and remove from heat
– add back in 3/4 of the fennel, salt and lemon juice
– use an immersion blender to blend until smooth and creamy
– garnish and serve
 
 
Garnish with remaining sauteed fennel, cilantro, olive oil & a sprinkle of cinnamon 
 
*** For a simple one-pot meal, stir in a pound of browned ground beef after blending the soup

  

**This recipe is shared on Phoenix Helix’s AIP Roundtable

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