| 10 | 60 | 223 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 15 min | 45 min | 2 |
| 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.
| Fruit | 0.4 |
| Vegetables | 2.0 |
