1. 45 mL 3 tbsp. olive oil
2. 500 mL 2 cups thinly sliced Spanish onions
3. 500 mL 2 cups peeled sweet potatoes cut into 2-cm (1-in.) cubes
4. 500 mL 2 cups fennel cut into 2-cm (1-in.) cubes
5. 2 garlic cloves, finely chopped
6. 5 mL 1 tsp. chopped or crushed fennel seeds
7. 10 mL 2 tsp. salt
8. 1 can (796 mL) (28 oz.) whole tomatoes
9. 1.25 L 5 cups vegetable or poultry broth

Your choice of toppings

1. To taste, freshly ground pepper
2. A drizzle, 35 % M.F. cream or olive oil
3. To taste, finely chopped fresh herbs (tarragon, chives, or basil)
4. To taste, crusty bread