Cold Beet And Fennel Soup
Servings: 6 servings
- 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