Warm Beet & Fennel Soup
Recipe by Fran Allen
Ingredients
15
Time
45m
Serves
4
This warm, comforting soup is perfect for fall and winter. Beets are a nutrient powerhouse, loaded with fibre and known for their benefits to liver, hormone, and heart health. If working with beets feels intimidating, this easy recipe will make them a delicious and approachable addition to your diet!
Dinner
Appetizer
Ingredients
2 Tbsp
Extra-Virgin Olive Oil
4 cups
Raw Beets
1 small
Fennel Bulb
2
Shallots
2
Carrots
2
Tart Apples
1 stalk
Celery
3
Garlic Cloves
1/2 tsp
Sea Salt
1/2 tsp
Black Pepper
1 tsp
Chili Flakes
1 litre
Vegetable Stock
1 Tbsp
Red Wine Vinegar
4 Tbsp
Sour Cream
1 bunch
Fresh Dill
Instructions
1
Heat olive oil in a large stockpot over medium heat. Add the beets, fennel, shallots, apples, carrots, and celery. Sauté for about 10 minutes, until the vegetables are tender and slightly caramelized on the bottom.
2
Stir in the garlic, salt, pepper, and chili (if using), and cook until fragrant, about 1-2 minutes.
3
Pour in the stock, bring to a simmer, and cook for 20-30 minutes, until the vegetables are soft.
4
Using an immersion blender, purée the soup to your desired consistency. If needed, add a cup of water to thin it out.
5
Serve with a dollop of sour cream and fresh dill, if desired.
6
Store leftovers in the fridge for up to five days.
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More Recipes by Fran Allen
Fran Allen, CNP is a non-diet certified Holistic Nutritionist based in Toronto. Her work focuses on intuitive eating, achieving health at every size and dismantling diet culture. She uses her years of professional culinary experience to make meals fun, easy and satisfying.
