Ingredients

This soup is from Julia Ponsonby's book, "Gaia's Kitchen: Vegetarian Recipes for Family and Community" (Chelsea Green Publishing).

(Preparation 10 minutes, simmering time 40 minutes)

1 1/4 cups onions, roughly chopped
2 tablespoons olive oil
1 3/4 cups fennel heart, chopped
2 or 3 cloves garlic, peeled and thinly sliced
3 1/2 cups sweet potato, cut into small chunks, not peeled
1/2 teaspoon cumin
3 or 4 cups vegetable stock or water
1 or 2 tablespoons cider vinegar
Salt and pepper, to taste

Directions

In a large stock pot, sauté the onion in the olive oil over a medium flame until the edges of the onions begin to turn translucent, about 5 minutes. Add the fennel and garlic and sauté for about an additional 7 minutes.

Add the potato and cumin and stir well to combine. Sauté for an additional 2 or 3 minutes, then add water or vegetable stock. Bring to a boil, then simmer until potatoes are soft and easy pierced with a fork, about 20 to 25 minutes.

Transfer the soup to a blender and puree until smooth. Season to taste with cider vinegar, salt and pepper. Additional water or stock can be added if a thinner consistency is desired. Makes 4 to 6 servings.