Call me naive but I never realized that beets kinda, sorta have a bad rap. While I was researching different beet recipes, I came upon article after article speaking of the universal challenge people tend to have with beets.
They are too earthy. They taste like dirt. They are too messy to work with. And on it went…
I had no idea these feelings existed and was really surprised because I have never had a negative thing to say about beets and had no idea that they weren’t a favorite to all!
Cold Beet And Fennel Soup
Yield: 6 servings
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
- 1 tbsp olive oil
- 1 white onion, thinly sliced into half moons
- 1 clove of garlic, chopped
- 1 lb beets, peeled and cut into match sticks
- 2 small bulbs of fennel, quartered, cored, and sliced
- 1 bay leaf
- 2 whole cloves
- 4-6 cups of veggie stock
- Salt and pepper to taste
- Garnish w/ sour cream and chives (optional)
Heat olive oil in a large pot over a medium heat. Stir in the onions along with a pinch of salt and allow to cook for about 8 minutes or until the onions are translucent.
Stir in garlic, beets, and fennel. Cook for another five minutes and then add in the veggie broth. You want to add just enough broth to cover your veggies.
Toss in the bay leaf and cloves (you will be fishing these out later, so if you have a piece of cheesecloth to wrap them in you can save yourself the effort later!).
Bring everything to a boil then reduce to a simmer and cook for about 25 minutes or until the veggies are tender.
Remove bay leaf and cloves and serve yourself a nice big bowl.
Top with a dollop of sour cream and some fresh snipped chives… enjoy!!
Makes about 6 cups.
Nutrients per 1-cup of soup topped with a tablespoon of sour cream; Calories: 123g; Total Fat: 1.9g; Saturated Fat: 0g; Cholesterol: 5mg; Sodium: 824mg; Carbohydrate: 17.9g; Dietary Fiber: 4.5; Sugars: 7.4g; Protein: 2.4g