Beet and Fennel Soup

Beet and Fennel Soup
Recipe type: Soup
Cuisine: Vegan
Prep time: 
Cook time: 
Total time: 
Serves: 4
Beets are a wonderful winter vegetable. They are sweet and earthy and rich in Vitamin C, folate, potassium and manganese. Beets are known to be great support for the liver. With the holiday season upon us, taking steps towards maintaining good health will help us prevent feeling run down during the busy season.
  • 2 tbsp extra virgin olive oil
  • 1 onion, diced
  • 1 bulb fennel, diced
  • 2 cloves garlic, minced
  • 3 medium beets, peeled and diced
  • 2 golden delicious apples, peeled and diced
  • 6 cups water
  • 1 bay leaf
  • sea salt and pepper
  1. Heat the oil, onion, fennel and garlic in a large soup pot. Cook, stirring occasionally until translucent.
  2. Add the beets and apple along with the water and bay leaf and bring to a boil. Reduce heat to a simmer and cook until beets are tender.
  3. Season with salt and pepper.
  4. In batches, puree the soup in a high powered blender until smooth.


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