Pureed Sweet Potato Fennel SoupUser Submitted Recipe
With a Hint of Spice
2 large sweet potatoes
3 Tbsp. olive oil
1 bulb of fresh fennel sliced in 3/18" slices (bottom most slice of root sliced as needed and discarded, stalks removed and fronds set aside)
1 large sweet onion
1 quart organic vegetable broth (type of broth will vary flavor)
3/4 tsp. ground allspice
1/8 tsp. ground cloves
1/2 tsp. ground ginger
1/4 tsp. ground turmeric
salt and pepper to taste
1-2 C plain greek yogurt
fennel fronds for garnish
Scrub and pierce sweet potatoes. Bake or microwave potatoes until tender when poked. Cool slightly and remove from skin. Cut in half or thirds. (If using microwave, cooking may be done while simmering onions and Fennel).
Slice onions and fennel. Put oil in 6-8 qt. pot. Heat on medium low setting. Place sliced onions and fennel in pot, stir occasionally until onion is translucent (5-8 minutes). Add two cups of vegetable broth and simmer on low until fennel is tender (6-10 minutes).
Using a slotted spoon, place cooked fennel and onion in blender, cover and puree. An immersion blender may be used to puree in the pot. Return the puree to the liquid in pot.
Place cooked sweet potato in blender with 1/2 C remaining broth per sweet potato. The number of potatoes placed in blender will vary by size of blender. Cover and puree. It will be necessary to turn the blender off and unplug to stir and check for large pieces. (This step may also be completed with an immersion blender.)
Add pureed sweet potato and remaining one cup of broth to pot. Add allspice, cloves, ginger, turmeric. Stir and turn heat on medium until simmer, reduce heat to low. Stir occasionally and cook at low simmer for 20 minutes. Add salt and/or pepper to taste.
Serve in rimmed soup bowl with garnish of fennel fronds and a dollup of greek yogurt.