Oh how we love thee. With your brightly changing colors and your cooler nights. The oversized sweaters / hoodies and comfy socks. The hunkering down under a quilt with a good movie or that book you’ve been wanting to read. The howling of the wind on the outside as your warm and cozy on the inside. Oh and let’s not forget the delicious (delicious!) soups you inspire us to make.
Here are two things you need to know about us:
- Fall is our absolute favorite season (Spring is a close second)
- We love making soups.
We’ve been stocking our freezers with homemade soups in preparation of the upcoming winter and with it being prime squash season we’ve been taking full advantage of all the varieties we can get our hands on.
The original recipe can be found over at Robin-Ellis.net and as always we made a few changes according to our personal tastes. Make a double batch and freeze some for those nights when soup is the only thing that will take the chill of your bones!
Roasted Sweet Potato and Fennel Soup
- 2 lbs Sweet Potato (peeled and chopped)
- 1 Large Fennel Bulb (cleaned and chopped)
- 2 Medium Onions (chopped)
- 4 – 8 Cloves of Garlic (remember we love our garlic)
- Ginger (thumb size – peeled and finely chopped)
- 3 Cups Chicken Stock (Vegetable stock will work too)
- 2 Cups Almond Milk (Water will work too)
- Salt and Pepper to taste
- Greek Yogurt for topping (optional)
Preheat oven to 400F.
It’s best if you roast the sweet potatoes separately from the onion, fennel and garlic. The sweet potatoes take a little longer so it will be of good use of your time to start them then get to work on the other vegetables.
When peeling the sweet potatoes you may want to leave the skin on at least one to give it a more deeper “earthy” flavor. It’s really a personal taste and for us we left the skin on a few.
Drizzle with a small amount of olive oil (we used a mushroom sage oil), toss then spread on foil lined cookie sheet. This is a good time to add a little black pepper if you want or you can wait until everything is ready to go into the food processor / blender.
Roast potatoes for about about 10 minutes. In the mean time grab a second foil lined cookie sheet and prepare Onion, Fennel and Garlic (chop and lightly toss in oil like the sweet potatoes). If you don’t know how to prepare fennel, here’s a really nice “How To” to follow.
Side Note: Don’t be so quick to throw the top of your fennel away. If you are making smoothies in the morning as a quick breakfast think about adding the stalk of the fennel as one of your ingredients. Try a pineapple / fennel smoothie it’s divine.
When the 10 minutes is up on the sweet potatoes give them a good stir and return to oven. Add the fennel, onion and garlic to oven and continue to roast for an additional 10-15 minutes or until sweet potatoes are soft all the way through.
While everything is roasting in the oven, peel and finely chop your ginger. In medium sauce pan add chicken stock and when warm add ginger.
Once the roasting is complete pull out your handy food processor / blender / hand held submersion blender. In our household we have the handy dandy food processor. Just throw everything in there and slowly add the ginger chicken stock (a cup at a time should do the trick).
Blend until you reach the consistency that you desire. For us the three cups of chicken stock wasn’t enough so we continued to blend with almond milk for a more creamier texture. Water will also do the trick. How much you use will be up to your discrepancy.
The really nice thing about this soup is that while the sweet potatoes, fennel, onion and garlic blend smoothly together the ginger will remain finely chopped giving the soup a complex texture.
For an added extra bonus of tasty deliciousness, when ready to serve garnish a dollop of greek yogurt and course ground pepper. If you want this to remain fully Paleo use chilled coconut milk (i.e. Thai Kitchen brand) instead of greek yogurt.
~ Now that’s good eatin’ folks!