Creamy Beet and Fennel Soup
This delicious beet and fennel soup is full of warmth, colour and veggie goodness - it's also gluten free and vegan.
Servings 8 servings
Calories 98kcal
Ingredients
- 3 medium beets peeled, cubed
- 1 small fennel bulb chopped
- 2 medium potatoes peeled, cubed
- 3 garlic cloves finely chopped
- 1½ tablespoons ginger finely chopped
- 1 onion finely chopped
- ½ celery stalk finely chopped
- 3½ cups hot vegetable stock adjust the amount to your taste
- 1 tablespoon cider vinegar
- 2 tablespoons olive oil
- 1 bay leaf
- 2 allspice berries
- 2 tablespoons dill finely chopped
- Salt and pepper to taste
Instructions
- In a large pot heat the oil with the bay leaf and allspice. Add the onion, ginger, garlic, celery and fennel, stir and fry for 5 minutes over a medium heat stirring often. Add the beets, potatoes, vinegar, most of the stock (you can add the rest later), pepper to taste, stir, cover and simmer for 30 minutes (or until the beetroot is fully cooked).
- Remove from the heat and discard the bay leaf and allspice. Add the dill and puree the soup. Top up with more stock if needed, adjust the seasoning as necessary and enjoy!
Notes
- Adjust the amount of vegetable stock according to preference. Add about 800 ml to start with and top up with more stock/water later, once the soup has been pureed, if needed.
- Serve on its own or with a drizzle of coconut milk, yogurt or toasted sunflower/pumpkin seeds.
- Refrigerate for up to 4 days.
- Freeze for up to 3 months.
Nutrition
Serving: 1serving | Calories: 98kcal | Carbohydrates: 15g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Sodium: 471mg | Potassium: 471mg | Fiber: 3g | Sugar: 4g | Vitamin A: 283IU | Vitamin C: 12mg | Calcium: 40mg | Iron: 2mg