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!
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.