Sweet Potato, Fennel and Onion Soup

Welcome in the dark nights and colder weather with a warming soup. Sweet potato with its warm orangey colour gives a hint of sweetness and a smooth texture to help you relax and unwind. This sweet potato soup recipe is easy to make after a hard day at work and can be batch made in batches, for delicious and healthy lunches for the week.

Serves 2–4

1 large onion

2 garlic cloves

2 sweet potatoes, about 250 g/9 oz each

1 small fennel bulb

1 tbsp olive oil

2 tbsp unsweetened orange juice

700 ml/1 pints vegetable or chicken stock

Salt and freshly milled white pepper, to taste

Fennel leaves and toasted sesame seeds, to serve

Method

1. Finely chop the onion and crush the garlic. Chop the sweet potatoes into small pieces. Finely chop the fennel bulb.

2. Blender-style soup maker – Put the oil into the glass jar. Set the timer to 30 minutes and the temperature to high. Add the onion and garlic, cover and cook for 1 minute using the stir button occasionally. Add the sweet potato and fennel, cover and cook for 3–5 minutes until steaming, using the stir button occasionally.

3. Remove the lid and add the remaining ingredients. Cover, stir to mix and bring to the boil for 2–3 minutes, then reduce the heat to simmer and cook for the remaining time using the stir button occasionally. Blend to the consistency you prefer.

4. If necessary, season to taste. Ladle or pour the piping hot soup into bowls. Serve topped with fennel leaves and a sprinkling of sesame seeds. Serve immediately.

Jug-style soup maker

Put all the prepared ingredients (step 1 above) and other ingredients into the metal jug. (The level of total ingredients must be above the minimum mark and below the maximum.) Secure the lid in place. Select the chunky function and leave to cook. Blend to the consistency you prefer and season to taste, if necessary. Serve the soup as in step 4 above.