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Spiced Sweet Potato Soup

NR_Spiced Sweet Potato Soup (2) [1]Serves 4-6
Free of: gluten and all top allergens



  1. To make the fennel chips, pre-heat oven to 225° F. Slice fennel very thinly (preferably using a mandoline), and place in a large bowl.
  2. In a small saucepan, combine water and sugar. Boil until sugar is dissolved.
  3. Stir in lemon juice, then pour over fennel. Let stand for 10 minutes.
  4. Place fennel slices on a parchment-lined baking sheet. Bake for 1 hour. Set aside to cool.
  5. Meanwhile, in a large pot, heat olive oil over medium-high heat. Stir in onions, celery and carrots, cooking 4-6 minutes.
  6. Add garlic and sweet potatoes, cooking a further 4 minutes. Stir in spices and pour in stock.
  7. Bring soup to a boil and reduce heat. Simmer 15-18 minutes, until vegetables are tender.
  8. Using an immersion blender, puree soup until smooth. Serve with fennel chips.

Recipe by Simon Clarke

First published in Allergic Living magazine.
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More Soup Recipes:

Spiced Pumpkin Soup [3]
Curried Butternut Squash Soup
Roast Chicken and Rice Soup [4]