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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!
Keyword Dairy Free, Egg Free, Gluten Free, Grain Free, No Added Sugar, Nut Free, Preservative Free, Vegan, Vegetarian
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 extra virgin olive oil
  • 2 teaspoon Fennel Seeds
  • 750ml Vegetable Stock or well seasoned Water
  • lemon or lime juice
  • 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.