Directions:
- 1. 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.
- 2. 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.
- 3. Transfer half of the soup to a blender and puree until smooth. Return to the pot and stir to combine.
- 4. Ladle the soup into bowls and drizzle with more olive oil. Sprinkle with the Parmesan and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 528.54 Kcal (2213 kJ) | ||
| Calories from fat | 283.91 Kcal | ||
| % Daily Value* | |||
| Total Fat | 31.55g | 49% | |
|---|---|---|---|
| Cholesterol | 143.43mg | 48% | |
| Sodium | 219.72mg | 9% | |
| Potassium | 881.31mg | 19% | |
| Total Carbs | 27.8g | 9% | |
| Sugars | 5.55g | 22% | |
| Dietary Fiber | 5.08g | 20% | |
| Protein | 31.95g | 64% | |
| Vitamin C | 13.5mg | 23% | |
| Vitamin A | 1.1mg | 38% | |
| Iron | 3.1mg | 17% | |
| Calcium | 95.2mg | 10% | |
| Amount Per 100 g | |||
| Calories | 153.45 Kcal (642 kJ) | ||
| Calories from fat | 82.43 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.16g | 49% | |
|---|---|---|---|
| Cholesterol | 41.64mg | 48% | |
| Sodium | 63.79mg | 9% | |
| Potassium | 255.88mg | 19% | |
| Total Carbs | 8.07g | 9% | |
| Sugars | 1.61g | 22% | |
| Dietary Fiber | 1.47g | 20% | |
| Protein | 9.28g | 64% | |
| Vitamin C | 3.9mg | 23% | |
| Vitamin A | 0.3mg | 38% | |
| Iron | 0.9mg | 17% | |
| Calcium | 27.6mg | 10% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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