Chunky Sweet-Potato Soup

Granskad av UK receptredaktörerFörfattad av UK receptredaktörerUrsprungligen publicerad 29 jan 2026

Uppfyller patientens redaktionella riktlinjerGrundad. 2 min läsningstid

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This chunky sweet potato soup is a vibrant, comforting dish that celebrates the natural sweetness of root vegetables. By combining the earthy depth of sweet potato with the delicate aniseed notes of fresh fennel and sage, this recipe creates a sophisticated flavour profile that is far more than the sum of its parts. Half of the soup is blended to create a silky base, while the remaining cubes of potato provide a satisfying texture that makes every spoonful feel substantial and nutritious.

As a hearty vegetarian meal, this soup is perfect for chilly afternoons or as a healthy midweek dinner option. The addition of salty Parmesan and a final drizzle of high-quality olive oil adds a layer of richness that balances the sweetness beautifully. Serve it with a thick slice of crusty sourdough bread for a complete, wholesome meal that the whole family will enjoy.

Ingredients for Chunky Sweet-Potato Soup

45ml extra-virgin olive oil, plus more for serving
1 large onion, diced
1 medium fennel bulb, trimmed and sliced crosswise
1/2 garlic clove, minced
2 large fresh sage leaves, roughly chopped
2 large sweet potatoes (about 675g), peeled and cubed
950ml chicken or vegetable broth
Kosher salt and freshly ground black pepper to taste
2 tablespoons grated Parmesan

How to make Chunky Sweet-Potato Soup

Heat the olive oil in a large pot over medium heat. Add the onion, fennel, and garlic and reduce heat to medium-low. Cook, stirring occasionally, until the vegetables soften and begin to caramelize, about 10 minutes. Stir in the sage and cook 1 minute more.
Add the sweet potatoes to the pot and stir. Pour in the broth and bring the mixture to a boil, then reduce to a simmer and cook, covered, until the potatoes are fork-tender, 20 to 25 minutes. Season with the salt and pepper.
Transfer half of the soup to a blender and puree until smooth. Return to the pot and stir to combine.
Ladle the soup into bowls and drizzle with more olive oil. Sprinkle with the Parmesan and serve.

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