- Chef's Knife: A versatile knife ideal for peeling, chopping, and dicing vegetables like sweet potatoes efficiently.
- Food Processor: Useful for quickly pureeing or finely chopping the sweet potato and other ingredients to achieve a chunky texture without too much effort.
- Heavy Duty Blender: For making a smooth or pureed version of sweet potato soup, versatile and can handle thick ingredients.
- Cutting Board: Essential for preparing your sweet potatoes and other vegetables safely on a stable surface.
- Stainless Steel Pot: A heavy bottom pot, preferably with a non-stick surface or well-seasoned cast iron for simmering the soup.
- Ladle: To serve and portion your chunky sweet potato soup into bowls without spilling.
- Wooden Spoon or Spatula: For stirring and ensuring even cooking of your soup ingredients without scratching the pot.
- Measuring Cups and Spoons: Accurate measurement tools are crucial for balancing ingredients according to your recipe.
- Collapsible Ladle: A space-saving alternative for serving, which can also be handy if you're cooking in a small kitchen.
- Cutting Glass: Perfect for serving sweet potato soup in a visually appealing way, adding to the overall dining experience.
- Soup Thermos: Ideal for keeping your chunky sweet potato soup warm until serving, maintaining its optimal temperature.
3 tablespoons extra-virgin olive oil, plus more for serving
1 large onion, diced
1 medium fennel bulb, trimmed and sliced crosswise
1/2 garlic clove, minced
2 large fresh sage leaves, roughly chopped
2 large sweet potatoes (about 1 1/2 pounds), peeled and cubed
4 cups chicken or vegetable broth
Kosher salt and freshly ground black pepper to taste
2 tablespoons grated Parmesan
I publish delicious recipes that most of the times required 10 ingredients or less and 30 minutes or less to prepare.
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