Ditch the soup sachets, this is your new addiction. It’s warm and earthy with more flavour than you can shake a stick at. The secret? Creamy Westgold Butter of course!
Difficulty – Easy
Prep time – 10 minutes
Cook time – 20 minutes
Serves – 4
Ingredients
1 onion, chopped
3 tbsp Westgold Salted Butter
125g chopped fennel
650g orange sweet potato, peeled, chopped
750ml vegetable stock
1 orange, zest and juice
Salt and pepper to taste
3 tbsp Westgold Salted Butter, to blend
Fennel fronds to decorate
Sweet potato chips to sprinkle
Method
Melt the first measure of butter in a saucepan. Add the onions and cook over a low heat for 5 minutes.
Add the fennel and cook another 5 minutes. Add the sweet potato, orange juice and vegetable stock. Cover and cook until the sweet potato is tender.
Tip the soup into a blender and blitz until smooth.
Add the second measure of butter and blitz until combined. Taste and season.
Pour into 4 bowls and top with sweet potato chips, orange zest and fennel fronds. Serve.
Original recipe sourced from: Westgold
