fennel and sweet potato soup

Fennel And Sweet Potato Soup
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Pack a punch of extra flavour and give this fennel and veggie soup a try. A simple and great winter warmer. Easily add in any of your favourite vegetables.

?Serves: 4+
? Prep: 5 mins    Cook: 35 mins


  • 1 tablespoon olive oil
  • 1 large onion
  • 2 cloves garlic, crushed
  • 4 sticks celery
  • 1 bunch coriander, roots only
  • 2-3 medium sweet potatoes
  • 3 carrots
  • 1 bulb fennel (use all)
  • 1 litre stock
  • Extra chopped coriander to serve (optional)


  1. Dice up onion and vegetables
  2. Heat oil in a medium pot on high heat
  3. Add onion, garlic and celery to pot and sauté for 3 minutes, stirring occasionally
  4. Add vegetables and fry for a further 2 minutes, stirring occasionally
  5. Add stock
  6. Bring to boil
  7. Reduce heat and simmer for 25 minutes or until vegetables are soft
  8. Blend together in a blender or using a stick blender
  9. Garnish with chopped coriander



For a fennel and potato soup, swap sweet potato for potatoes, onion for leek and omit carrots.

Serve with crusty bread and enjoy.

Alternative serving suggestion: don’t blend soup and add some noodles whilst simmering soup.

Unblended Fennel And Sweet Potato Soup


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