Spiced Sweet Potato Soup

Ingredients

1 whole fennel bulb
1 cup (250 mL) water
1/2 cup (120 mL) sugar
2 tbsp lemon juice
2 tbsp olive oil
2 medium sweet onions, chopped
4 stalks celery, chopped
2 medium carrots, peeled and chopped
2 cloves garlic, sliced
4 medium sweet potatoes, peeled and chopped
2 tsp ground ginger
1 tsp cumin
1 tsp ground coriander
1 tsp ground cinnamon
8 cups (just under 2 L) chicken or vegetable stock [look for allergen-free brand]
pepper and salt

Makes: 4-6 servings
Free of: gluten and all top allergens

Photo: Chris Gonzaga

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.
In a small saucepan, combine water and sugar. Boil until sugar is dissolved.
Stir in lemon juice, then pour over fennel. Let stand for 10 minutes.
Place fennel slices on a parchment-lined baking sheet. Bake for 1 hour. Set aside to cool.
Meanwhile, in a large pot, heat olive oil over medium-high heat. Stir in onions, celery and carrots, cooking 4-6 minutes.
Add garlic and sweet potatoes, cooking a further 4 minutes. Stir in spices and pour in stock.
Bring soup to a boil and reduce heat. Simmer 15-18 minutes, until vegetables are tender.
Using an immersion blender, puree soup until smooth. Serve with fennel chips.

Simon Clarke is a chef and recipe developer.