Cold Beet And Fennel Soup
Ingredients
The soup
-
1
tbsp
olive oil
-
1
medium
white onion
-
1
clove
garlic
-
1
lb
beets
-
2
small bulbs
fennel
-
1
leaf
bay leaf
-
2
whole
cloves
-
4-6
cups
veggie stock
-
to taste
salt
-
to taste
pepper
Garnish
-
to taste
sour cream
-
to taste
chives
Instructions
- Heat olive oil in a large pot over medium heat.
- Add sliced onions and a pinch of salt, cooking until translucent.
- Stir in garlic, beets, and fennel, cooking for another five minutes.
- Add enough veggie broth to cover the vegetables.
- Add bay leaf and cloves, bringing the mixture to a boil.
- Reduce heat and simmer for about 25 minutes until vegetables are tender.
- Remove bay leaf and cloves before serving.
- Serve chilled or at room temperature, topped with sour cream and chives.
Nutrition Facts (estimated)
Servings
6
Calories
61
Total fat
2g
Total carbohydrates
9g
Total protein
1g
Sodium
60mg
Cholesterol
0mg
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