This beet fennel soup looks gorgeous and taste amazing. It’s very aromatic, creamy and naturally sweet. The fennel brings an aromatic anise flavor, and I also added fresh ginger, which really add a nice touch as well.
This soup is vegan, gluten and soy-free. I added some coconut milk to bring some creaminess to the soup as well as bringing some beautiful colors. I garnished the soup with fennel leaves and I added a fresh ginger root, which I thought was pretty! This soup is perfect for fall or winter season.
Beets are root vegetables that are available all year long but that are popular during this time of the year. Beets are very nutritious and are known to cleanse the blood, cleanse the colon and strengthen the gall bladder and liver. Also, do not forget to not throw away the beet leaves, which are edible and highly nutritious. You can wash them and make a beautiful salad with them.
I hope you enjoy this soup as much as I did! Let me know what you think if you make it!
- 1 Tbsp olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1” ginger, peeled and minced
- 1 fennel bulb, chopped
- 2 heads of beets (about 6 beets), washed, trimmed, and cut into cubes
- 3 cups vegetable broth (homemade or low-sodium)
- 1 ¼ tsp sea salt
- ¾ cup full fat canned coconut milk
- In a large saucepan, heat olive oil over medium heat.
- Add onion, garlic and ginger. Cook, stirring often, until onions are softened.
- Stir in fennel and beets. Add sea salt and cover with broth.
- Bring to a boil. Reduce heat to medium- low. Cover and simmer for about 30 minutes or until the beets are tender.
- Puree the beet mixture, by batches, in a blender until smooth. While blending, add coconut milk carefully.
- Return soup to saucepan. Ladle into soup bowls, and garnish with coconut milk and fennel leaves.