Fennel Soup with Sweet Potatoes
6 garlic cloves
3 sweet potatoes
3 bulbs of fennel, trimmed and sliced,
salt, pepper, curry, curcuma (according to preference)
1. Fry the garlic cloves in 2 tablespoons of olive oil. Once they are golden, add the sliced potatoes and fennel (cut them in small cubes).
2. Cover the pot and let it cook for 15 minutes at medium fire. After add around 200 ml of water and stir for another 5 minutes.
3. Use a mixer to mash all the ingredients. If the paste is too thick, add more milk or water. Garnish the soup with one freshly minced garlic clove, roasted kale or home-made croutons.
Photo credits: Anamaria Olaru
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