Sweet Potato and Fennel Soup
Prep Time
10 mins
Cook Time
8 mins
Total Time
18 mins
I'm a big fan of puréed soups and this sweet potato soup with its beautiful color really shows off what a puréed soup can do.
Course:
Soups
Cuisine:
American
Keyword:
Vegetarian, Paleo Friendly, Gluten Free, Lunch, Vegan, Make Ahead, Quick and Easy
Servings: 6
Calories: 134 kcal
Ingredients
- 2 tablespoons butter
- 1 tablespoon olive oil
- ½ onion chopped (about ½ cup)
- 1½ bulbs fennel chopped
- 3 sweet potatoes peeled and chopped (about 6 cups)
- 4 cups water
- ½ teaspoon salt or more to taste
- freshly ground black pepper
- 3 tablespoons fennel fronds
Instructions
-
Pre-heat the pressure cooker on the BROWN setting.
-
Add the butter and olive oil and cook the onions and fennel until tender. Add the sweet potatoes and water and lock the lid in place.
-
Pressure cook on HIGH for 8 minutes.
-
Reduce the pressure with the QUICK-RELEASE method and carefully remove the lid.
-
Using an immersion blender, purée the soup until no lumps remain and the soup is smooth. (Alternately, you can use a blender or food processor and purée the soup in batches.) Thin the soup with water until you’ve reached the desired consistency. Add salt and freshly ground black pepper. Serve with a dollop of sour cream and some of the fennel fronds to garnish.
Nutrition Facts
Sweet Potato and Fennel Soup
Amount Per Serving
Calories 134
Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 3g15%
Cholesterol 10mg3%
Sodium 306mg13%
Potassium 505mg14%
Carbohydrates 19g6%
Fiber 4g16%
Sugar 3g3%
Protein 2g4%
Vitamin A 9425IU189%
Vitamin C 10.1mg12%
Calcium 59mg6%
Iron 0.9mg5%
* Percent Daily Values are based on a 2000 calorie diet.