2 Tbsp olive oil
2 onions, finely chopped
3 cloves garlic, crushed
200 g sliced boneless double-smoked leg ham portion, cut into short lengths
1 tsp fennel seeds
2 Tbsp Dijon mustard
800 g sweet potato, peeled, cut into 2cm pieces
1 litre chicken stock
salt and pepper to taste
croutons, to serve (optional)
- Heat oil in a large saucepan over a medium heat. Add onions, garlic, ham and fennel. Cook, stirring occasionally, until onions are soft. Stir in mustard.
- Add sweet potato and stock. Bring to boil. Gently boil, covered, for about 20 minutes, or until sweet potato is soft. Season with salt and pepper. Remove from heat.
- Using a potato masher, gently mash soup until mixture is coarsely crushed, but not smooth.
- Serve hot soup with croutons.