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!
Golden Beet and Fennel Soup
- 2 tablespoons grapeseed or olive oil
- 1 large fennel bulb sliced
- 2 pounds golden beets peeled and chopped
- 4 cloves garlic minced
- ½ teaspoon kosher salt
- ½ teaspoon ground turmeric
- teaspoon ? red pepper
- 6 cups low-sodium chicken broth*
- ½ cup dry white wine
- ½ cup radishes sliced
- 2 teaspoons fresh lemon juice
- pinch salt
- Sesame Seeds
In a large stock pot or dutch oven, add the oil, fennel, chopped beets, and garlic, and heat to medium. Saute, stirring occasionally for 10 minutes. Add the salt, turmeric, and red pepper, and saute for another 2 minutes. Add the water (or broth) and wine and bring to a full boil. Reduce heat, cover, and simmer for 40 to 50 minutes, or until beets are tender.
While soup is cooking, combine the sliced radishes with the lemon juice and salt in a small bowl.
When soup has finished cooking, transfer it to a blender and blend until smooth.
Serve soup with sliced radishes, chopped cilantro, sesame seeds, and/or pistachios.