| Owl Venice

The Culinistas Sweet Potato Fennel Soup

Prep Time 10 mins | Cook Time 30 mins | Serves 4 to 6

making sweet potato fennel soup with OWL Chicken Bone Broth Elixir

Ingredients:

  • 3 tbsp olive oil, divided
  • 2½ cups fennel, sliced - save fronds for garnish
  • 1½ cups sweet onion, sliced - omit to make Reset-friendly
  • 1 tsp onion powder - omit to make Reset-friendly
  • 3½ cups sweet potato, peeled & sliced
  • 6 cups OWL Broth Elixir, we used Chicken!
  • 3 tbsp lemon juice
  • 1 tbsp lemon zest
  • 1¼ cup parsley, chopped, divided

Shopping Tip

  • 1 lemon yields 3-4 tbsp of juice for this recipe, we suggest 1 lemon.
  • Sweet onions work best for this dish; we used Vidalia but other varieties such as Walla Walla & spring onions can be substituted in their place.

Directions:

  1. Heat 2 tbsp olive oil in a heavy bottom pot over medium heat. Add 1½ cups fennel, onion & onion powder; cook until aromatic, 4-5 mins. Add sweet potatoes & 6 cups OWL Broth Elixir; season with salt & pepper. Simmer until soft, 20-25 minutes.
  2. While soup simmers, make fennel slaw: In a medium bowl, combine remaining fennel, remaining olive oil, lemon juice, lemon zest, ¼ cup of parsley, salt & pepper. Reserve.
  3. To the base of a high speed blender, add soup, remaining parsley & spinach; blend until smooth.
  4. Transfer to soup bowls & garnish with fennel slaw & fronds.

Chef Tip

  • Puréeing raw spinach & parsley will yield a bright green soup; over time, the brightness will dull, but the taste will remain the same.
Sweet Potato Fennel Soup

OWL x The Culinistas

We’ve partnered with The Culinistas to make nourishing your body even easier. Together, we’re offering exclusive perks like discounted meal prep and hosting services, plus ongoing savings for their customers. It’s a collaboration designed to support your health and wellness journey every step of the way!