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.
Beet soup. We’ve got this!
Golden Beet and Fennel Soup
Adapted from Cooking Light's December issue. A creamy, earthy, unique soup recipe.
- 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
- 1/4 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.
*You can also use vegetable broth or water
Nutrition InformationYield 4 Serving Size 1 of 4
Amount Per Serving Calories 184Total Fat 9gUnsaturated Fat 0gCarbohydrates 15gFiber 2gSugar 8gProtein 9g
Sunday 18th of August 2019
Hi there if you can't get golden beetroot can you use the normal red beetroot?
Sunday 18th of August 2019
Absolutely! Any type of beet will work :D
Tuesday 17th of April 2018
Can you please clarify the red pepper ? in the recipe? I’m not sure what kind or the quantity.
Wednesday 18th of April 2018
Hi Wendy, I use 1/4 teaspoon of red pepper flakes. Hope you enjoy!
Saturday 4th of June 2016
If you're not addicted to borscht, you're not making it right.
Wednesday 12th of August 2015
Thank you for sharing this recipe. This is by far one of the most flavorful and beautiful soups I have ever made. It goes to the top of my list. This soup is amazing.
Thalia @ butter and brioche
Monday 12th of January 2015
I love beets but never have tried golden ones before! This soup looks beautiful and I definitely am curious to know what it tastes like..