This aromatic, delicious Creamy Beet Soup with Kale & Fennel is full warmth, colour and veggie goodness. It’s also gluten free and vegan.
This aromatic Creamy Beet Soup with Kale & Fennel is sure to brighten your day no matter how rainy and cold it is outside. Autumn for me is all about stews and curries, 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…
How to make low fat creamy beet soup
This comforting dish is deliciously rich and creamy though made without any dairy products. I used butter beans which, when pureed, are very creamy. Not only that, they are a good source of protein, making this soup a satisfying low fat dish.
Consistency also plays a role in creating creamy soups (and this is true for all pureed soups). If you add too much water (or broth) your soup might be too runny so add the liquid gradually. You can always add more if the soup is too thick.
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, but not so keen on their texture or flavour (ME!).
Easy beet soup
As for the level of difficulty of this beet soup 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!
More beetroot soup recipes
Check out also this collection of over 12 creamy vegan soups.
Creamy Beet Soup with Kale & Fennel
- 3 medium beetroot peeled, roughly chopped
- 80 g kale chopped
- ½ fennel bulb chopped
- 1 x300g 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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RECIPE LINK PARTIES
I am bringing this creamy beet soup recipe to #CookBlogShare, hosted this week by Eb@Easy Peasy Foodie. Also sharing with Recipe of the Week, Fiesta Friday, co-hosted this week by Suzanne @ apuginthekitchen and Ginger @ Ginger and Bread.