Warm Up With Sweet Potato Soup

IMG_3845As the days get shorter and colder, warm up with this sweet and simple sweet potato apple and fennel soup topped with an apple and jicama slaw garnish. Adding apple and fennel keep this soup bright and refreshing while the sweet potato makes for a satisfying dish. Serve with our version of Irish Soda Bread for a quick and healthy meal.

Not familiar with jicama? Jicama is a tuber with a brown skin and white crispy flesh. It’s crunchy and refreshing with a mild sweet flavor; tastes like a cross between Asian pear, water chesnut and snap peas. It’s a great source of fiber and Vitamin C, and as it’s made up of about 80% water, it’s a refreshing bite on a hot day or a great pick-me-up on cold winter one. Click here for more information about jicama.

Sweet Potato Apple Fennel Soup with Apple Jicama Slaw – serves 8


  • 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 apple jicama slaw 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 tast


  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.

NUTRITIONAL INFORMATION 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


Try this soup with a healthy version of Irish Soda Bread.



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