Roasted Fennel & Sweet Potato Soup with ‘Hollandse Garnaal’

As September is declared to be the month of De Kleine Smaakmaker aka Hollandse Garnaal (read: the Dutch shrimp – and yes it’s a Dutch declaration, not international :D) I’m sharing this awesome soup recipe with you guys today. This local seafood hero is usually used in a shrimp cocktail or as an amuse. Although it’s delicious when it’s served raw, I love to stir things up…in a soup!

To celebrate the fall I decided to kick it off with some roasted fennel and sweet potato. For a nice kick I’ve added half a red pepper (seedless of course, let’s not overdo it lol), a clove of garlic and a big scoop of Crème fraîche. The veggies are cooked  in fish stock cubes and blended into a smooth, yet thick soup. Considering that you have a bisque-ish base it makes so much sense to add the Dutch shrimp and garnish with some fresh lemon zest, chopped red bell peppers and some fresh basil leafs. You can replace the basil with whatever fresh greens you wish or prefer with the soup, but I like the added smell and taste of basil. Either way, this recipe is bound to make you happy and you should totally try it out! 🙂 Enjoy!!

Recipe: Fennel & Sweet Potato Soup with ‘Hollandse Garnaal’


  • Serving 4
  • 150gr Hollande Garnaal (Dutch Shrimp)
  • 2 fennel (bulbs)
  • 2 sweet potatoes
  • 1 clove of garlic
  • 1 scoop creme fraiche
  • 1 fish stock cubes
  • 1 tsp paprika powder
  • Red bell pepper
  • Basil
  • Zest of lemon
  • Salt & pepper


  1. Start off by chopping up your fennel and sweet potatoes. Add both to an oven tray lined with baking paper. Add the chopped garlic clove and toss the veggies with some olive oil, paprika powder, salt and pepper. Bake at 180 (C) for about 25-30 minutes.
  2. Add the vegetables to a pot and add enough water to cover the veggies little over the top. Allow the water to cook before stirring in the 2 fish stock cubes and creme fraiche.
  3. Allow the veggies to simmer over medium heat for about 10 minutes before blending the soup. Add the red pepper in the last 3-5min of cooking.
  4. Time to serve the soup! Add some of the soup to each bowl and garnish with Dutch shrimp, lemon zest, some chopped red bell pepper and your favorite fresh greens!

Hungry for more recipes?

Check out my recipe for a butternut squash soup OR a Persian veggie stew called baghali ghatogh!

Note: this recipe is developed as part of a campaign by ‘Het Nederlands Visbureau’. In case you want to be inspired by more recipes using ‘Hollandse Garnaal’  visit

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