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: 5 medium beets; 2 tablespoons vegetable oil; 2 large onions, sliced; 1/4 teaspoon fennel seeds; 3 fennel bulbs (sometimes called anise), sliced thin (about 1/2 cups), reserving leaves for garnish; 1/4 cup water; 3 cups low-salt chicken broth; 2 tablespoons fresh orange juice; 1/4 cup Gilka (German caraway seed liqueur) if desired; Accompaniment: pumpernickel and rye bread sticks

Servings: persons

5 medium beets
2 tablespoons vegetable oil
2 large onions, sliced
1/4 teaspoon fennel seeds
3 fennel bulbs (sometimes called anise), sliced thin (about 1/2 cups), reserving leaves for garnish
1/4 cup water
3 cups low-salt chicken broth
2 tablespoons fresh orange juice
1/4 cup Gilka (German caraway seed liqueur) if desired
Accompaniment: pumpernickel and rye bread sticks

1
Preheat oven to 400 degrees F.
2
Trim beets, leaving 1-inch of stems attached, and scrub well.
3
Wrap beets tightly in foil and roast in middle of oven until tender, about 1 1/2 hours.
4
Unwrap beets carefully and let stand until cool enough to handle.
5
Peel beets.
6
Cut half of 1 beet into 1 inch long match sticks for garnish and chop remaining beets.
7
In a large heavy saucepan heat oil over moderate heat until hot but not smoking and cook onions with fennel seeds, stirring, until softened, about 15 minutes.
8
Add sliced fennel and water and cook, covered, stirring occasionally, until fennel is very soft, 15 to 20 minutes.
9
Stir in chopped beets and broth and simmer, uncovered, 15 minutes.
10
In a blender puree soup in batches, transferring it as pureed to another saucepan.
11
Soup may be prepared up to this point 2 days ahead and chilled, covered.
12
Reheat soup until hot, thinning with water if necessary.
13
Stir in orange juice, liqueur if using, and salt and pepper to taste.
14
Garnish soup with beet match sticks and fennel leaves and serve with bread sticks

387

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 10 ingredients. The key ingredients include: 5 medium beets, 2 tablespoons vegetable oil, 2 large onions, sliced, 1/4 teaspoon fennel seeds, 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.

Beet and Fennel Soup

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