This nutrient-packed soup is loaded with anti-oxidants and health promoting ingredients. Gluten, dairy and nut free, this soup is a great cleanse for your body.
Our beetroot and fennel soup recipe is also egg free/ vegan, Paleo and preservative free or in other words made with real food!

Nourish 101:

  • Beetroots contain a unique source of phytonutrients called betalains that provide antioxidant, detoxification and anti-inflammatory support.
  • Beetroots are also rich in fibre promoting healthy digestion and preventing constipation.
  • Beetroots can also help to lower blood pressure by helping to relax and dilate blood vessels from its naturally occurring nitrate content. These nitrates are converted to nitric oxide in the body which improves blood flow.
  • Beetroots also help to lower cholesterol levels as well as boosting overall vitality.
  • The phytonutrients in beetroot that gives it its deep gorgeous colour is suggested to offer anti-cancer properties.
  • Beetroots are great to boost your immune-system from their vitamin C content. They also contain minerals such as potassium and manganese to support your body.
  • Fennel is rich in dietary fibre and helps to support healthy digestion.
  • Fennel seeds are a great source of iron, copper, calcium, potassium, manganese, magnesium, zinc and selenium.

 

Roasted Beetroot and Fennel Soup

This nutrient-packed soup is loaded with anti-oxidants and health promoting ingredients. Gluten, dairy and nut free, this soup is a great cleanse for your body.
Our beetroot and fennel soup recipe is also egg free/ vegan, Paleo and preservative free or in other words made with real food!
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4

Ingredients

  • 4 large Beetroots, peeled and quartered
  • 1 large (or 2 small) Fennel Bulbs, stalks removed
  • 6 Cloves Garlic
  • 1 tablespoon Olive Oil
  • 2 teaspoon Fennel Seeds
  • 750ml Vegetable Stock or well seasoned Water
  • Fresh Lemon or Lime Juice to serve
  • Generous amount of Black Pepper

Instructions

  • Pre-heat fan-forced oven to 200C. 
  • Place beetroots, fennel and garlic cloves in an oven tray and drizzle with olive oil. Roast for 30 - 35 minutes or until beetroot is tender. 
  • Puree roasted vegetables with fennel seeds and stock. 
  • Serve warm with fresh lemon or lime juice.

Notes

Recipe Tips:
  • I recommend cooking your beetroot covered in the oven for the first 20 minutes and remove cover for remainder of cooking time. This helps the beetroot become tender and subtly sweet.
Make It Personal:
  • Garnish with fresh chives or spring onions, chopped.
  • Also lovely to serve with fresh coriander leaves or a few fennel feeds to garnish.
  • To boost protein content add 2 -4 tablespoons almond meal or 1/4 cup walnuts before pureeing.
  • To make this soup extra creamy, puree with 1/2 avocado. This will also boost iron content.
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Casey-Lee Lyons

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