Sunday, April 26, 2009

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.


Nettie Edwards said...

This sound absolutely gorgeous. Will certainly be trying it. Thank you x

suzi whitaker said...

Sounds scrumptious! So glad i discovered your blog! I have some of your work from eBay! Love it, so colorful!

Canyon Girl said...

Yummmmmm!!! I'm going to have to try this recipe. Thanks for sharing.

Mickey (Michel) Johnson said...

...sounds yummy, but all of your recipes do. i will be putting a persimmon jelly recipe -this is when i wish i had spell check- on my blog tomorrow. my persi' plants are looking great! thanks for sharing! mickey

Kathy said...

Sounds wonderful! Thanks!