Sweet potato fennel soup with orange

• 2 shallots
• 1 garlic clove
• 3 Tbsp olive oil
• 500 gr sweet potato
• 300 gr fennel
• 700 ml water
• 1 Tsp bouillon
• Juice of 2 oranges (or blood oranges & some zest if you like)
• 1/2 tsp salt
• 50 ml vegan cream (oat or rice)
• paprika
• pepper
• chili if you like

Chips:

• 1 sweet potato
• 1 Tbsp olive oil
• salt
• pepper
• paprika

1. Chop the shallots and the garlic and cook in the olive oil until translucent
2. Peel and chop the sweet potatoes and the fennel (keep the green) and add them to the pan for another 5 minutes while stirring
3. Pour in the water, bouillon, salt and orange juice (and zest)
4. Let simmer with a closed lid for 15-20 minutes until the veggies are soft
5. Add the cream and puree the soup
6. Season with more salt, paprika, pepper and chili

Chips

1. Preheat the oven to 200 degree (Celsius)
2. Cut one sweet potato in fine slices, mix with the olive oil and the spices
3. Add to a baking pan and bake for 10-15 minutes until crispy (keep an eye on them)
4. Serve the soup with the chips, more vegan cream some fennel green and blood orange slices