Sweet Potato, Fennel and Leek Soup

Sweet Potato, Fennel and Leek Soup


March is sure coming in like a lion here in the North East, brrr. The good news is, more soup recipes! This hearty, yet fresh soup will warm you up and keep you going until Spring.

1 red onion
5 small fingerling sweet potatoes, or 2 medium sized ones
4 medium sized leeks
1/2 bulb of fennel, reserve some of the tops, fronds 
4 cloves of roasted garlic, from a whole roasted bulb
1 cup white wine
1 cup vegetable broth
3-4 cups of water
1/2 juice of one lime
Salt and pepper to taste

Pre heat your oven to 365 degree F
Cut the top off the garlic bulb, exposing all the cloves


Drizzle olive oil on top of the cloves and gently rotate to let the oil soak in
Wrap the garlic bulb in tin foil and roast for about 25-30 minutes

Prepare the veggies:
Leeks: Remove the roots and top rough bits, slice into discs, separate the pieces with your fingers and soak in cold water to clean, drain
Onion: peel and roughly chop
Sweet potato: roughly chop
Fennel: Remove the tops, and bottoms, cut in half and remove the middle tough bit, set aside about a quarter and roughly chop
Cooking the veggies:
Sauté the onion and sweet potato for 5-7 minutes

Add the leeks and continue to cook
Add the fennel
When the pan starts to get dry, add the wine and stir
When the liquid is cooked off, add the veggie broth and cover all veggies with water
Bring to a boil and the simmer for 25-30 minutes
Cool and add to a blender
Scoop out 4 roasted garlic cloves and add to the veggie mixture along with the lime, salt and pepper and blend until your preferred texture, smooth or a little chunky
Pour into a bowl and top with a small pinch of fronds for an added licorice flavor


What’s your favorite soup to warm up to?

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