It was an odd combination of flavors. Not awful just odd. Kids won't like it.
Beet and Fennel Soup
More From Cooking Light
Amount per serving
- Calories: 74
- Calories from fat: 11%
- Fat: 0.9g
- Saturated fat: 0.4g
- Monounsaturated fat: 0.2g
- Polyunsaturated fat: 0.1g
- Protein: 2.2g
- Carbohydrate: 15.3g
- Fiber: 3.3g
- Cholesterol: 2mg
- Iron: 0.8mg
- Sodium: 496mg
- Calcium: 42mg
- 4 medium beets (about 1 pound)
- 1/4 cup water
- 1 large onion (about 1 pound)
- 4 cups organic vegetable broth (such as Swanson Certified Organic)
- 1 3/4 cups chopped fennel bulb (about 1 large)
- 1 cup chopped peeled Granny Smith apple
- 2 teaspoons white wine vinegar
- 2 teaspoons lemon juice
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 8 teaspoons reduced-fat sour cream
- Chopped fennel fronds
- Preheat oven to 375°.
- Leave root and 1 inch of stem on beets; scrub with a brush. Place beets on a large sheet of aluminum foil; sprinkle beets with water. Wrap beets in foil; arrange packet of beets and onion on a baking sheet. Bake at 375° for 1 hour or until tender. Cool.
- Combine broth, chopped fennel, and apple in a medium saucepan. Bring to a boil; reduce heat, and simmer 15 minutes or until fennel is tender. Cool.
- Trim off beet roots; rub off skins, and coarsely chop. Peel and quarter onion. Add beets and onion to broth mixture in pan, stirring to combine. Place half of beet mixture in a blender; process until smooth. Pour pureed beet mixture into a large bowl. Repeat procedure with remaining beet mixture. Stir in vinegar, juice, salt, and pepper. Return pureed beet mixture to pan.
- Place the pureed beet mixture over medium heat, and cook 2 minutes or until thoroughly heated. Ladle soup into bowls, and top with sour cream. Sprinkle evenly with chopped fennel fronds.
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Beet and Fennel Soup Recipe at a Glance
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