Beet Soup

10 60 247
Ingredients Minutes Calories
Prep Cook Servings
15 min 45 min 2
Beet Soup
Health Rating


1 tbsp Extra virgin olive oil
1 tsp Fennel seed (crushed a little*)
1 small White onion (diced)
2 clove(s) Garlic (minced)
1/2 tsp Sea salt
3 beet(s) Beets, raw (3-5 beets, peeled, chopped)
1 small Apple (peeled, chopped)
3 cup Vegetable stock/broth (3 to 4 cups)
1 stalk(s) Chives (for serving)
2 tbsp Coconut cream (for serving)


Heat olive oil over medium heat.

Add fennel seed, onion, garlic, salt. Saute gently about 8 minutes. Add beets, apple and broth.

Simmer until beets are soft, 30 minutes or so.

Process in blender until smooth. Top with chives and coconut cream.

* You can sub sauteed fennel bulb, if you desire.

Nutrition Facts

Per Portion

Calories 247
Calories from fat 113
Calories from saturated fat 41
Total Fat 12.6 g
Saturated Fat 4.6 g
Trans Fat 0.0 g
Polyunsaturated Fat 8.0 g
Monounsaturated Fat 21.1 g
Cholesterol 0
Sodium 2112 mg
Potassium 574 mg
Total Carbohydrate 30.0 g
Dietary Fiber 8.2 g
Sugars 16.4 g
Protein 3.3 g

Dietary servings

Per Portion

Fruit 0.4
Vegetables 2.0

Energy sources

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