Go Back
Sweet potato soup
Print Recipe
5 from 1 vote

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


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


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


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