in Soup Recipes

Autumn sweet potato stew

updated

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Ingredients for 4 servings:

  • 3 m.-sized sweet potatoes
  • 2 fennel bulbs
  • 1 bunch of spring onions
  • 1 small onion(s), red
  • 1 bell pepper(s), red
  • ¾ liter vegetable broth
  • 1 can coconut milk
  • 1 tsp creamed horseradish
  • 1 tsp turmeric
  • salt and pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

Cut the vegetables into cubes or slices. Remove the stem from the fennel bulbs, then cut the fennel into strips and then into smaller pieces. Place the vegetables, without the bell pepper, in a pot and simmer with the broth for 15 minutes. Now add the bell pepper pieces and coconut milk and continue cooking for another 5 minutes. Finally, add the spices and horseradish.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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