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Beet And Fennel Soup
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5 from 10 votes

Cold Beet And Fennel Soup

Prep Time15 mins
Cook Time45 mins
Total Time1 hr
Course: DINNER, LUNCH, snacks + starters, soup + stew + chili
Cuisine: American, gluten free, nut free, vegetarian
Servings: 6 servings
Calories: 61kcal
Author: Dani Spies


  • 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.


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