|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.