roasted fennel soup with japanese sweet potato & white beans 🫘 Ingredients: - 1 whole fennel, chopped - 1 leek, sliced - 1 Japanese sweet potato, cubed - a handful of kale, chopped - olive oil - salt & pepper - lemon juice - water - 1 can white beans, drained and rinsed - parmesan cheese - chili flakes 1. Preheat oven to 400°F (200°C). Toss the fennel and sweet potato with olive oil, salt, and pepper, then roast for 30–40 minutes until tender. 2. In a pot, sauté the leek with a bit of olive oil until soft. Add the roasted fennel and sweet potato, then cover with water or broth. Bring to a boil. Save a cup of the broth. 3. Once boiling, blend the mixture until smooth and creamy. 4. Blend the kale with a cup of hot broth until smooth, then stir into the soup. 5. Add the white beans, then season with lemon juice, salt, and pepper. 6. Serve with a parmesan cheese and chili flakes for extra heat. enjoy!
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