Appetizers / Soups / Salads

Sweet Potato Fennel Chunky Soup takes 10 minutes to prepare.

Sweet Potato Fennel Chunky Soup takes 35 minutes to cook.

Sweet Potato Fennel Chunky Soup makes 8 servings.

The ingredients for Sweet Potato Fennel Chunky Soup are:

3 tablespoons extra-virgin olive oil, plus more for serving
1 large onion, diced
1 medium fennel bulb, trimmed and sliced crosswise
1/2 garlic clove, minced
2 large fresh sage leaves, roughly chopped
2 large sweet potatoes (about 1 1/2 pounds), peeled and cubed
4 cups chicken or vegetable broth
Kosher salt and freshly ground black pepper to taste
2 tablespoons grated Parmesan

Here is how you make Sweet Potato Fennel Chunky Soup:

1. Heat the olive oil in a large pot over medium heat. Add the onion, fennel, and garlic and reduce heat to medium-low. Cook, stirring occasionally, until the vegetables soften and begin to caramelize, about 10 minutes. Stir in the sage and cook 1 minute more.2. Add the sweet potatoes to the pot and stir. Pour in the broth and bring the mixture to a boil, then reduce to a simmer and cook, covered, until the potatoes are fork-tender, 20 to 25 minutes. Season with the salt and pepper.3. Transfer half of the soup to a blender and puree until smooth. Return to the pot and stir to combine.4. Ladle the soup into bowls and drizzle with more olive oil. Sprinkle with the Parmesan and serve.8 servingsNumber of Servings: 8Recipe submitted by SparkPeople user BOXERMOM19.

The nutritional information for Sweet Potato Fennel Chunky Soup is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 109.6

• Total Fat: 5.7 g
• Cholesterol: 1.0 mg
• Sodium: 513.4 mg
• Total Carbs: 13.5 g
• Dietary Fiber: 2.3 g
• Protein: 1.7 g