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+ servings
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
Author: The Blue Jean Chef, Meredith Laurence
  • 2 tablespoons butter
  • 1 tablespoon olive oil
  • ½ onion chopped (about ½ cup)
  • 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
  1. Pre-heat the pressure cooker on the BROWN setting.
  2. 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.
  3. Pressure cook on HIGH for 8 minutes.
  4. Reduce the pressure with the QUICK-RELEASE method and carefully remove the lid.
  5. 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.