Fennel and Sweet Potato Soup

30 Min

• 1 Fennel Bulb
• 1 Large Sweet Potato
• 4 cups Broth + Water
• 2 Tbsp Olive Oil
• 1 tsp Sea Salt
• Juice of 1 Lemon 
• Olive Oil for drizzling 
• Yogurt for drizzling

Thinly slice fennel bulb. Heat olive oil in large pot over medium heat, add fennel and a pinch of sea salt, and sauté until browned. Peel and chop sweet potato into large bite-size pieces. Remove fennel from pot and set aside. Add sweet potatoes, broth, and enough water to cover potatoes and bring to boil. Cook until sweet potatoes are tender. Put fennel back in along with sea salt and lemon juice. Use an immersion blender to blend until smooth and creamy. Divide between bowls and drizzle with olive oil and yogurt, if desired.