Sweet potato, ginger and star anise soup

In a medium pot, melt butter over medium heat and saut ginger and garlic for 1-2 minutes. Add onion and fennel and stir for a further 3-4 minutes or until soft.

Peel sweet potato and shave off another 30 thin strips of potato peelings; set aside.

Chop remaining sweet potato and add to the fennel mixture with the star anise and water; cover and simmer for around 10-15 minutes or until sweet potato is cooked.

Remove star anise and blend with a stick blender until smooth. Stir through cream and season to taste with salt and pepper.

Heat oil in a small saucepan and deep-fry reserved potato peelings until crisp; drain on absorbent paper. Sprinkle with salt.

Meanwhile, heat extra oil in a small frying pan and cook fennel seeds until lightly browned and very fragrant.

Serve soup with deep-fried potato peelings in the middle and fennel oil drizzled around the edge.