Beet & Fennel Soup

9 105 217
Ingredients Minutes Calories
Prep Cook Servings
15 min 1 h 30 min 4
Beet & Fennel Soup
Health Highlights


2 tbsp Butter, unsalted
1 bulb(s) Fennel (ends removed, thinly sliced)
2 clove(s) Garlic (minced)
1 piece, 1-inch Ginger root (peeled, minced)
908 gm Beets, raw (cut into 1 1/2 inch chunks)
3 cup Bone broth, Organic
1 leaf Bay leaf
1/2 tsp Salt
1 fronds Fennel (for garnish)


In a heavy bottomed pot, heat the cooking fat and saute the fennel for about 12 minutes, or until it softens. Add the ginger and garlic to the pot and cook for a few more minutes, stirring.

Add the broth, beets, bay leaf and salt. Bring to a boil, cover, and turn down to a simmer. Cook for 1 hour and 15 minutes or until beets are tender.

In a high powered blender or food processor, blend until desired consistency is reached, adding more broth if needed.

Serve warm with fennel fronds to garnish.


Nutrition Facts

Per Portion

Calories 217
Calories from fat 61
Calories from saturated fat 34
Total Fat 6.8 g
Saturated Fat 3.8 g
Trans Fat 0.3 g
Polyunsaturated Fat 0.5 g
Monounsaturated Fat 1.6 g
Cholesterol 16.8 mg
Sodium 840 mg
Potassium 1006 mg
Total Carbohydrate 31 g
Dietary Fiber 8.4 g
Sugars 18.5 g
Protein 12.0 g

Dietary servings

Per Portion

Vegetables 4.5

Energy sources


Meal Type(s)