Golden Beet and Fennel Soup – an earthy creamy healthful soup. full of nutrients and fiber.
Have you noticed that there is no recipe for borscht on this blog? Nonsensical, I know. Beets are the poster child for this site, and yet I’ve never exhibited one of the most world renowned ways of preparing red beets. I have no clue why.
That’s not true. I definitely know the reason.
You guys, it’s the color. There, I said it.
My talent for photographing red food is sub-par. Why do you think you rarely see tomatoes on The Roasted Root? It’s because red and I have a torrid relationship.
But good news!: Not only is this golden beet soup not red, it also hits the spot on a cold winter’s day. BOOMshakalaka!
PLUS, I have to admit, there’s something about borscht that says to me, “American Horror Story.” not “wholesome bowl of soup #slurp.” So there is that.
Recently, I was flipping through Cooking Light’s December issue and spotted a golden beet and fennel soup recipe that jumped up and bit me on the shnoz in the classiest of ways. The soup turned out fabulously, I mean just look at the thing!
All this talk about beets makes me want to talk about chicken. Flavor-wise, my version of the recipe turned out tasting like creamy chicken soup because I used chicken broth instead of water (which is what the original recipe calls for). I found this flavor to be absolutely delightful, but if you’re looking for that pronounced earthy/sweet fennel and golden beet flavor (and/or to keep the recipe vegan), you can replace the broth with water.
Un-borscht beet soup. We’ve got this!