Sweet potato, fennel and ginger soup with spiced pears

Sweet potato, fennel and ginger soup with spiced pears

By
From
The Potato Cookbook
Serves
6

Sweet potato is delicious when teamed with fennel and ginger in this perfect autumn soup – and with the spiced pears it’s really something special.

Ingredients

Quantity Ingredient

Soup

Quantity Ingredient
1 tablespoon olive oil
1 large onion, diced
1 fennel bulb, trimmed, cored and diced
2 celery stalks, sliced
1 large carrot, halved lengthways and sliced
2 garlic cloves, sliced
2 teaspoons grated fresh ginger
1.5 litres vegetable stock
2 medium–large orange sweet potatoes, peeled and cut into 3 cm pieces, (about 900 g)
1/2 teaspoon sea salt

Spiced pears

Quantity Ingredient
2 just ripe pears, peeled, cored and quartered
1 tablespoon honey
2 thin strips of orange rind, about 8 cm long
1 star anise
1 teaspoon lemon juice
1/2 teaspoon ground cinnamon

To serve

Quantity Ingredient
fresh thyme leaves
freshly ground black pepper

Method

  1. To make the soup, heat the olive oil in a large saucepan over medium heat and cook the onion, fennel, celery and carrot until soft, stirring occasionally, about 10 minutes. Add the garlic and ginger and cook until fragrant, about 2 minutes. Add the stock, sweet potatoes and sea salt and bring to the boil. Reduce the heat to medium–low and simmer until all the vegetables are tender, about 20 minutes.
  2. Meanwhile, to make the spiced pears, combine 250 ml water with the pears, honey, orange rind, star anise, lemon juice and cinnamon in a small saucepan and bring to the boil over medium–high heat. Reduce the heat to medium–low and simmer until the pears are tender, about 10–15 minutes. Drain the pears, reserving the cooking water and discarding the orange rind and star anise. Slice each pear quarter into 3 slices.
  3. Take the soup off the heat and blend with a hand-held blender until smooth. Stir in 60 ml of the reserved pear cooking water, adding more if required until it reaches your preferred consistency. Return the soup to medium heat and stir until bubbling.
  4. Serve in individual bowls, garnished with pear slices and sprinkled with thyme and pepper.
Tags:
Potato
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