Fennel and Oven Roasted Beet Soup
Ingredients
The soup
-
4
medium
beets
-
¼
cup
water
-
1
large
onion
-
1
large
fennel bulb, chopped
-
1
Royal Gala
apple, chopped
-
4
cups
vegetable broth
-
2
tsp
white wine vinegar
-
2
tsp
lemon juice
-
1
tsp
salt
-
½
tsp
freshly ground black pepper
Garnish
-
4
tbsp
0% fat plain Greek yogurt
-
to taste
chopped fennel fronds
Instructions
- Preheat the oven to 375°F.
- Scrub the beets and cut them and the onion into quarters, leaving the skin on.
- Arrange the beets and onion on a baking sheet, add water, cover with foil, and bake for 1 to 1½ hours until tender.
- In a medium saucepan, heat olive oil over medium heat, add chopped fennel, apple, salt, and pepper, and cook for 3-4 minutes.
- Add water to the fennel mixture, bring to a boil, then reduce heat and simmer for 15 minutes until the fennel is tender.
- Trim the beet roots, rub off the skins, and coarsely chop the beets and onion.
- Add the chopped beets and onion to the fennel mixture and blend until smooth using an immersion blender.
- Stir in vinegar and lemon juice, then heat the soup for 2 minutes until warmed through.
- Cool the soup for a few hours, then refrigerate until completely chilled.
- Serve in bowls topped with Greek yogurt and garnished with fennel fronds.
Nutrition Facts (estimated)
Servings
4
Calories
250
Total fat
3g
Total carbohydrates
45g
Total protein
5g
Sodium
500mg
Cholesterol
0mg
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