Sweet Potato Fennel

today's lunch.....

Fennel and Sweet Potato Soup
1 1/4 cups onions, roughly chopped
1 stalk of celery chopped
2 tablespoons olive oil or whatever, I used coconut
1 3/4 cups fennel heart, chopped
2 or 3 cloves garlic, chopped 3-1/2 cups sweet potato, cut into small chunks, not peeled if organic
1/2 - 1/2 teaspoon cumin
3 or 4 cups vegetable stock or water or chicken stock
1 or 2 tablespoons cider vinegar
Salt and pepper, to taste
In a large stockpot, saute the onion and celery in the oil over medium heat until the edges of the onions begin to turn translucent, about 5 minutes. Add the fennel and garlic, and saute for about 5 more minutes. Add the potato and cumin, and stir well to combine. Saute for an additional 2 or 3 minutes, then add water or stock.
Bring to a boil. Simmer until potatoes are easily pierced with a fork, about 20 to 25 minutes. Transfer the soup to a blender or use handy dandy immersion blender and puree until smooth. Season to taste with cider vinegar, salt and pepper. Additional water or stock can be added if a thinner consistency is desired. Makes 4 to 6 servings.