Low on the Go!

soup soup soup!

Dearest friends,

i'm not gonna lie. Today i think i made the best soup i have ever made thus far. It was warm and creamy and wonderful for a wintry day. i wanted to take a picture, but my roommate came home and ate the remnants...

so a recipe will have to suffice!

Carrot Sweet-potato Fennel Chicken cream soup.

2 chicken breasts (cut into cubes)
1 large sweet potato (peeled and cut into cubes)
4 carrots (peeled and cut into discs)
2T Olive oil
2 stalks of fennel
crushed garlic (2-3 cloves)
1 small carton of cream
3 cups chicken stock
5 basil leaves (optional)
salt and pepper to taste.

In a stockpot, fry the fennel (cut up into bunches) with the garlic (i like to use fresh garlic, crushed through a press) and 1 T olive oil until fennel is a bit wilted and the garlic juices have seeped into the fennel.

In a frying pan, use the other tablespoon of olive oil to fry the chicken breast.

Once fennel and garlic mixture is ready, add in the sweet potatoes, carrots and chicken broth.

Cook for 15-20 minutes until potatoes and carrots are soft but not pureed.
Add in the chicken and the cream. Let simmer for 5 minutes.

And...voila! i topped it off with a few basil leaves at the very end and served immediately with salt and pepper to taste.

YUMMM. Enjoy!