Sweet Potato, Fennel and Orange Soup

Ingredients

1 onion, chopped

3 Tbsp Westgold Salted Butter

125g chopped fennel

650g orange sweet potato, peeled, chopped

750ml vegetable stock

1 orange, zest and juice

Salt and pepper to taste

3 Tbsp Westgold Salted Butter, to blend

Fennel fronds to decorate

Sweet potato chips to sprinkle

Method

Method:

Melt the first measure of butter in a saucepan. Add the onions and cook over a low heat for 5 minutes. 

Add the fennel and cook another 5 minutes. Add the sweet potato, orange juice and vegetable stock. Cover and cook until the sweet potato is tender. 

Tip the soup into a blender and blitz until smooth.

Add the second measure of butter and blitz until combined.  Taste and season. 

Pour into 4 bowls and top with sweet potato chips, orange zest and fennel fronds. Serve.