Beet and Fennel Soup
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!
Servings 4
Ingredients
- 2 lbs beets peeled and cut into 1½-inch chunks
- 1 fennel bulb sliced thinly
- 2 cloves garlic minced
- 1 inch fresh ginger minced
- 2 tbsp coconut oil
- 3 cups vegetable broth
- 1 tbsp cornstarch
- 1 bay leaf
- ½ tsp salt
- fennel fronds for garnish
Instructions
- 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.