Beet And Fennel Soup Recipe

Name: Beet And Fennel Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 medium beets (about 1 pound); 1/4 cup water; 1 large onion (left whole for first step); 4 cups vegetable broth; 1 3/4 cups chopped fennel bulbs (about 1 large); 1 cup chopped peeled granny smith apple; 2 teaspoons white wine vinegar; 2 teaspoons lemon juice; 1/2 teaspoon salt; 1/2 teaspoon fresh ground black pepper; 8 teaspoons reduced-fat sour cream (optional) or 8 teaspoons plain yogurt (optional); chopped fennel leaves

Servings: persons

4 medium beets (about 1 pound)
1/4 cup water
1 large onion (left whole for first step)
4 cups vegetable broth
1 3/4 cups chopped fennel bulbs (about 1 large)
1 cup chopped peeled granny smith apple
2 teaspoons white wine vinegar
2 teaspoons lemon juice
1/2 teaspoon salt
1/2 teaspoon fresh ground black pepper
8 teaspoons reduced-fat sour cream (optional) or 8 teaspoons plain yogurt (optional)
chopped fennel leaves

1
Preheat oven to 375u00b0.
2
Leave root and 1 inch of stem on beets; scrub with a brush. Place beets on a large sheet of aluminum foil; sprinkle beets with water. Wrap beets in foil; arrange packet of beets and the WHOLE onion on a baking sheet. Bake at 375u00b0 for 1 hour or until tender. Cool.
3
Combine broth, chopped fennel, and apple in a medium saucepan. Bring to a boil; reduce heat, and simmer 15 minutes or until fennel is tender. Cool.
4
Trim off beet roots; rub off skins, and coarsely chop. Peel and quarter onion. Add beets and onion to broth mixture in pan, stirring to combine. Place half of beet mixture in a blender; process until smooth. Pour pureed beet mixture into a large bowl. Repeat procedure with remaining beet mixture. Stir in vinegar, juice, salt, and pepper. Return pureed beet mixture to pan.
5
Place the pureed beet mixture over medium heat, and cook 2 minutes or until thoroughly heated. Ladle soup into bowls, and top with sour cream. Sprinkle evenly with chopped fennel fronds.

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 4 medium beets (about 1 pound), 1/4 cup water, 1 large onion (left whole for first step), 4 cups vegetable broth, and more.

Yes, Beet And Fennel Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Beet And Fennel Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions