Cold Beet And Fennel Soup
Servings: 6 servings
Calories: 61kcal
Ingredients
- 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
Instructions
- 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.
Nutrition
Calories: 61kcal | Carbohydrates: 9g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Sodium: 60mg | Potassium: 272mg | Fiber: 2g | Sugar: 6g | Vitamin A: 25IU | Vitamin C: 5mg | Calcium: 16mg | Iron: 0.6mg