This aromatic Beetroot Soup with Kale and Fennel is full warmth and colour, sure to brighten your day even if it’s rainy and cold outside. Autumn for me is all about stews and curries (see my recent Vegetarian Curry and Chicken Curry), falling leaves, steaming mugs and soup! Even more so than winter as by the time December comes round all the leaves have fallen and the magic of autumn comfort cooking has worn off a little. Plus by then we are all thinking about presents anyway…
If you follow this blog you will know that beetroot is my favourite vegetable and I’ve used it in soups, salads, I’ve even put it in a savoury muffin recipe (see all my beetroot recipes < HERE >). In my opinion beetroot is particularly delicious in soups. So far I’ve only shared beetroot soup recipes that are traditionally eaten in Eastern Europe, Poland in particular (see my Borscht, Christmas Borscht and Beetroot Summer Soup). Today’s recipe is quite different, not inspired by my background, as I wanted to try a completely new flavour combination. I hope you like it as much as I do!
The predominant flavour in this soup is beetroot – if you aren’t a fan of fennel don’t worry, it’s not very strong, only a hint really. Kale is also pretty well ‘hidden’, which is good news for people who are keen to include more green leafy vegetables in their diet (everyone says they are great for us!), but not so keen on their texture or flavour (ME!).
As for the level of difficulty of this recipe it’s pretty low, definitely easy, nothing to it, just a bit of chopping, then everything cooks practically at the same time (see my Instructions below) and the soup is ready in 30 minutes. This soup is vegan, low in fat and will make your kitchen smell amazing! And then there is also the fabulously vibrant colour of the finished dish!
Do get in touch if you’ve made this Beetroot Soup with Kale and Fennel, I’d love to know what you thought:)
I am bringing this recipe to #CookBlogShare, hosted this week by Eb@Easy Peasy Foodie, Recipe of the Week, Fiesta Friday, co-hosted this week by Suzanne @ apuginthekitchen and Ginger @ Ginger and Bread
Yields 6-8 portions
10 minPrep Time
30 minCook Time
40 minTotal Time
- 3 medium beets, peeled, roughly chopped
- 80g kale, chopped
- ½ fennel bulb, chopped
- 1x300g tin butter beans or white beans (drained), or 170g cooked beans
- 3 garlic cloves, chopped
- 1.5 tablespoon ginger, chopped
- 1 onion, chopped
- 2/3 teaspoon fennel seeds (a little more than half a teaspoon)
- 2 tablespoons dill, chopped
- 1 tablespoon lemon juice
- 1 litre hot water
- 2 tablespoons olive oil
- 1 bay leaf
- 1 teaspoon sea salt, plenty of pepper
- In a large pot heat up the oil with the bay leaf, add the ginger, garlic and fennel seeds, stir and fry for a minute. Add all the remaining ingredients, stir, cover and simmer for about 30 minutes.
- Remove the bay leaf and puree the soup. Adjust the seasoning as necessary and enjoy!
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