This beet and fennel soup recipe isn’t just a great winter dish, but also fantastic year-round. It only requires a handful of ingredients, and couldn’t be simpler to make. Enjoy!
I love soups. I’ve written before about how I love one-pot dishes because I love chucking ingredients all in together in one go to make a simple, hearty dish, full of flavor. For me soups aren’t much different, and neither is this beet and fennel take on the dish.
I got this recipe from Mickey and Angie over at AutoimmuneWellness.com, so all credit to them. Be sure to check them out!
At the center of this beautiful recipe are beets (or beetroot as we say in the UK). It took me a really long time to warm up to them. I’ve always known they’re healthy and regarded as a superfood, but didn’t really enjoy any dish that they featured in.
I used to have a girlfriend whose family originated from Eastern Europe, and so borscht made regular appearances at family meals. Truth be told, it didn’t really do it for me.
So what swung me round? Funnily enough, it was a beetroot and goats cheese salad. I say ‘funnily enough’… it should come as no surprise that the presence of cheese would be the clincher!
And now I’m fully on board the beetroot train.
Both Mickey and Angie are far more qualified than I am to talk about the health benefits associated with the ingredients in this recipe, so I’ll leave that to them.
This recipe, not a million miles away from borscht, is the epitome of everything beautiful about beetroot. Its rich, creamy, sweet, and has a delicious texture to it. The fennel and ginger in it gives it a fantastic and sharp aftertaste, helping the flavors linger in the mouth.
It’s also really easy to make. Like most soups, it does need a good amount of time to simmer for the flavors and ingredients to blend, but beyond that your job is relatively easy.
I’ve always been a little bit sceptical of soups that need some assistance from the blender. Not so much from help with an immersion blender – I’ve done that a few times before with pumpkin soups – but rather transferring the entire thing to a blender has always struck me as a bit strange. In the case of this recipe however, it really helps to break down the cooked beets, and give it that beautiful blended texture.
A few tips to help you with this recipe:
- The original recipe listed bone broth in its ingredients. I’m not a huge fan of bone broth, and I want to provide a vegetarian-friendly ingredient for what is ultimately a vegetarian dish. I have used vegetable broth here to help provide the liquid element of broth, while I’ve also used cornstarch to help provide the thickening properties that bone broth would give the soup. The health benefits associated with the collagen in bone broth are a bit difficult to replicate, but nonetheless the vegetable broth will help create a lovely base for your soup, and give you a means of thinning it out if it gets too thick.
- I have suggested one tablespoon of cornstarch in the recipe, but if you find that it hasn’t thickened the soup enough then do add more. Just be careful to add it gradually, as it can take a few moments to take effect.
- If you don’t have a good blender then get one! They’re a lifesaver, and soups are a great example of just why.
Now that’s out of the way, let’s get into it!
Beet and Fennel Soup
- 2 lbs beets peeled and cut into 1½-inch chunks
- 1 fennel bulb sliced thinly
- 2 cloves garlic minced
- 1- inch piece ginger minced
- 2 tbsp coconut oil
- 3 cups vegetable broth
- 1 tsbp cornstarch
- 1 bay leaf
- ½ tsp salt
- fennel fronds for garnish
Heat up coconut oil in a large cooking pot over medium heat.
Sauté the fennel for about 5-10 minutes, or until if softens.
Add the garlic and ginger. Cook for a further 3-4 more minutes, stirring continuously.
In a small bowl, mix the cornstarch into the vegetable broth.
Add the beets, vegetable broth with cornstarch, bay leaf and salt. Bring to boil, cover, and allow to simmer. Leave for about an hour, or until beets are tender.
Transfer mix to a blender or food processor. Blend until you achieve a soup-like consistency. Add more broth if you need to thin it out a bit more, or a little bit of cornstarch if you need it thicker.
Serve warm, and garnish with fennel fronds.