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Creamy Sweet Potato and Fennel Soup with Easy Parmesan Wafers

Serves 4


  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 1 clove garlic, chopped
  • 400g fennel, chopped (serious estimate)
  • 400g sweet potato, peeled and chopped
  • 3 cups chicken or vegetable stock
  • 1 cup Australian Milk
  • 1/2 cup grated Australian parmesan cheese
  • salt and freshly ground black pepper, to taste
  • 1/4 cup Australian sourcream, for serving
  • Easy Parmesan Wafers
  • 1 cup grated Australian parmesan cheese
  • 2 teaspoons flour
  • 1/2 teaspoon nigella seeds
  • freshly ground black pepper to taste
Download Recipe (PDF)


  1. Heat oil in a heavy based saucepan, add onion and garlic, cook until just tender. Add fennel, sweet potato and stock, simmer uncovered for 15-20 minutes until very tender.
  2. Puree mixture with a stab blender until smooth, add milk, parmesan cheese and season to taste. Heat gently without boiling.
  3. For parmesan wafers, combine all ingredients and drop tablespoonfuls onto a lined baking tray. Spread into 5cm circles and bake for 5-7 minutes until golden and bubbling. Allow to cool 5 minutes until crisp.
  4. Ladle soup into bowls and dollop with sour cream. Serve with Parmesan Wafers.


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