Sweet potato fennel soup with orange

VEGAN

Ingredients

2 shallots
1 garlic clove
3 Tbsp olive oil
500 gr (18 oz.) sweet potato
300 gr (10.5 oz.) fennel
700 ml (3 cups) water
1 Tsp bouillon
Juice of 2 oranges (or blood oranges & some zest if you like)
1/2 tsp salt
50 ml (1/4 cup) vegan cream (oat or rice)
paprika
pepper
chili if you like

Chips:

1 sweet potato
1 Tbsp olive oil
salt
pepper
paprika

Instructions

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 (392°F) (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

Notes

Tip from my kitchen: add the freshly squeezed orange juice toward the end and don't let the soup boil hard afterwards – that keeps the fruity aroma alive. For an extra velvety texture I like to blend the soup a little longer in a high-speed blender. Store the sweet potato chips separately and scatter them on just before serving, otherwise they turn soft. No vegan cream on hand? Use coconut milk or a spoonful of cashew butter instead.

MY NOTES

Ten more easy vegan dinners, free: frei-style.com/ebook