Chilled Beet-and-Fennel Soup

Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 103
  • Calories from fat: 31%
  • Fat: 3.6g
  • Saturated fat: 1g
  • Monounsaturated fat: 1.8g
  • Polyunsaturated fat: 0.3g
  • Protein: 4.6g
  • Carbohydrate: 14.4g
  • Fiber: 1.4g
  • Cholesterol: 0.0mg
  • Iron: 1.5mg
  • Sodium: 289mg
  • Calcium: 128mg

Ingredients

  • 1 pound small beets
  • 2 teaspoons fennel seeds
  • 1/4 cup water
  • 1 tablespoon olive oil
  • 1 3/4 cups chopped fresh fennel bulb
  • 1 cup chopped onion
  • 1 1/2 cups low-fat buttermilk
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper

Preparation

  1. Leave root and 1 inch of stem on beets; scrub with a brush. Place beets and fennel seeds in a medium saucepan; cover with water, and bring to a boil. Cover, reduce heat, and simmer 35 minutes or until tender. Drain beets through a fine sieve into a bowl, reserving fennel seeds and 3 cups cooking liquid. Rinse beets under cold water; drain. Peel beets; cut into 1/2-inch cubes, reserving 3/4 cup for garnish. Combine remaining beets, reserved cooking liquid, and fennel seeds in a bowl; set aside.
  2. Combine 1/4 cup water and oil in a medium nonstick skillet; place over medium-high heat until hot. Add fennel bulb and onion; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until tender.
  3. Combine fennel bulb mixture, beet mixture, buttermilk, salt, and pepper in a food processor or blender; process until smooth. Pour soup into a bowl; cover and chill thoroughly. Ladle 3/4 cup soup into individual bowls, and top with 2 tablespoons reserved beets.
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