- 1 tablespoon olive oil
- 1 fennel bulb, white parts diced
- 1 onion, diced
- 2 garlic cloves, crushed
- 3 medium beetroot, peeled and roughly chopped
- 2 small green apples, peeled and roughly chopped
- 6 cups vegetable stock
- sea salt
- freshly ground black pepper
- chives for garnish
This beetroot soup is is another recipe I attempted from Gwyneth Paltrow’s It’s All Good.
It’s an extremely simple soup, combining vibrant beetroot with delicate aniseed from the fennel, and complimented by the sweetness of apple. It’s a recipe I’ll definitely be adding to my regular winter soup list. You could enjoy this in any climate, and whenever beetroot is in season.
Heat the olive oil in a heavy based pot on medium heat. Add the fennel, onion and garlic with a pinch of salt. Cook, stirring occasionally until softened for about 10 minutes.
Add the beets and apples to the pot and pour in the stock.
Bring the soup to a boil, then turn the heat down and simmer until the beetroot and apples are completely soft, about 30-35 minutes.
Allow the soup to cool, and then puree using a stick blender. Season to taste with salt and pepper, and serve with chives sprinkled on top.
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