Sweet Potato Apple Fennel Soup with Apple Jicama Slaw

serves 8fennel soup


2 teaspoons olive oil or canola oil

1 small onion, chopped

2 stalks celery, diced

1 medium carrot, diced

2 teaspoons turmeric

1 teaspoon Chinese five spice

1 2-inch piece of ginger, peeled and chopped

2 lbs. sweet potatoes, peeled and chopped

2 apples, cored and chopped

1 fennel bulb, core removed and chopped

8 cups water or stock (low-sodium or unsalted)

salt and pepper, to taste

for garnish:

1 apple, brunoise (1/8” dice)

½ small jicama, peeled and brunoise (1/8” dice)

1 lime, juiced

fennel fronds

salt and pepper, to taste


  1. Heat oil in a large pot over medium heat. Add onion, celery, carrots, and a pinch of salt and cook stirring occasionally until very tender, about 5 minutes.
  2. Add ginger and spices and cook until fragrant, about 30 seconds.
  3. Add apple, fennel and sweet potato and cook about 2 minutes until apple begins to soften.
  4. Add water or stock and bring to a boil. Lower to a simmer and cook until sweet potatoes are very tender, about 30 minutes.
  5. Meanwhile, prepare apple jicama garnish by combining brunoise of apple and jicama with lime juice and small pinches of salt and pepper.
  6. When sweet potatoes are tender, remove pot from heat and blend with immersion blender until very smooth, thinning with water or stock as needed to reach desired consistency.
  7. Serve soup topped with apple jicama slaw.


1½ cups per serving, 1 serving contains: Calories (kcal) 172, Fat (g) 1

Saturated Fat (g) 0, Cholesterol (mg) 0, Carbohydrates (g) 39

Dietary Fiber (g) 8, Total Sugars (g) 13, Protein (g) 3, Sodium (mg) 100