Chilled Beet-And-Fennel Soup Recipe

Name: Chilled Beet-And-Fennel Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb red beet (look for smaller ones); 2 teaspoons fennel seeds; ¼ cup water; 1 tablespoon olive oil; 1 ¾ cups fresh fennel bulbs, sliced thin; 1 cup chopped onion; 1 cup nonfat milk or 1 cup reduced-fat milk; ½ cup plain nonfat yogurt; ¼ teaspoon salt; ¼ teaspoon pepper

Servings: persons

1 lb red beet (look for smaller ones)
2 teaspoons fennel seeds
¼ cup water
1 tablespoon olive oil
1 ¾ cups fresh fennel bulbs, sliced thin
1 cup chopped onion
1 cup nonfat milk or 1 cup reduced-fat milk
½ cup plain nonfat yogurt
¼ teaspoon salt
¼ teaspoon pepper

1
Leave root and 1 inch of stem on beets; scrub with a brush.
2
Place beets and fennel seeds in a medium saucepan; cover with water, and bring to a boil.
3
Cover, reduce heat, and simmer 35 minutes or until tender.
4
Drain beets through a fine sieve into a bowl, reserving fennel seeds and 3 cups cooking liquid.
5
Rinse beets under cold water; drain.
6
Peel beets; cut into 1/2-inch cubes, reserving 3/4 cup for garnish.
7
Combine remaining beets, reserved cooking liquid, and fennel seeds in a bowl; set aside.
8
Add oil to a medium non-stick pan and saute onions for two or three minutes.
9
Add sliced fennel and 1/4 cup water and bring to a low boil.
10
Reduce heat to a simmer, cover and cook for simmer 20 minutes or until fennel is tender.
11
Combine fennel bulb mixture, beet mixture, yogurt, milk, salt, and pepper in a food processor or blender; process until smooth.
12
Pour soup into a bowl; cover and chill thoroughly.
13
Ladle 3/4 cup soup into individual bowls, and top with 2 tablespoons reserved beets.

112

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: 1 lb red beet (look for smaller ones), 2 teaspoons fennel seeds, ¼ cup water, 1 tablespoon olive oil, and more.

Yes, Chilled 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.

Chilled Beet-And-Fennel Soup

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