Spiced Sweet Potato Soup

Serves 4-6
Free of: gluten and all top allergens

Ingredients

• 1 whole fennel bulb
• 1 cup (250 mL) water
• 1/2 cup (120 mL) sugar
• 2 tbsp lemon juice
• 2 tbsp olive oil
• 2 medium sweet onions, chopped
• 4 stalks celery, chopped
• 2 medium carrots, peeled and chopped
• 2 cloves garlic, sliced
• 4 sweet potatoes, peeled and chopped
• 2 tsp ground ginger
• 1 tsp cumin
• 1 tsp ground coriander
• 1 tsp ground cinnamon
• 8 cups (just under 2 L) chicken or vegetable stock [look for allergen-free brand]
• pepper and salt

Method

1. To make the fennel chips, pre-heat oven to 225° F. Slice fennel very thinly (preferably using a mandoline), and place in a large bowl.
2. In a small saucepan, combine water and sugar. Boil until sugar is dissolved.
3. Stir in lemon juice, then pour over fennel. Let stand for 10 minutes.
4. Place fennel slices on a parchment-lined baking sheet. Bake for 1 hour. Set aside to cool.
5. Meanwhile, in a large pot, heat olive oil over medium-high heat. Stir in onions, celery and carrots, cooking 4-6 minutes.
6. Add garlic and sweet potatoes, cooking a further 4 minutes. Stir in spices and pour in stock.
7. Bring soup to a boil and reduce heat. Simmer 15-18 minutes, until vegetables are tender.
8. Using an immersion blender, puree soup until smooth. Serve with fennel chips.

Recipe by Simon Clarke

First published in Allergic Living magazine.
To subscribe, click here.

More Soup Recipes:

Spiced Pumpkin Soup
Curried Butternut Squash Soup
Roast Chicken and Rice Soup