Chunky Sweet-Potato Soup
A hearty and comforting soup featuring sweet potatoes, fennel, and onions, partially pureed for a perfect chunky texture. Finished with Parmesan and olive oil for a luxurious touch.
Ingredients
- •3 tablespoons extra-virgin olive oil
- •1 large onion
- •1 medium fennel bulb
- •½ clove garlic
- •2 leaves fresh sage
- •2 large sweet potatoes
- •4 cups chicken or vegetable broth
- •to taste kosher salt and black pepper
- •2 tablespoons grated Parmesan
Cooking Instructions
- 1.
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.
11 min
- 2.
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.
25 min
- 3.
3. Transfer half of the soup to a blender and puree until smooth. Return to the pot and stir to combine.
5 min
- 4.
4. Ladle the soup into bowls and drizzle with more olive oil. Sprinkle with the Parmesan and serve.
2 min