Creamy Beet Soup with Fennel

This aromatic, delicious creamy beet soup with fennel is full of warmth, colour and veggie goodness.  It’s naturally gluten free, vegan and ready in just over 40 minutes.

This aromatic creamy beet soup with 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…

This comforting vegan beetroot soup is deliciously rich and satisfying.  The predominant flavour in this soup is beetroot with a hint of fennel.  (If you are a fan of fennel you might also like pasta bake with fennel and cherry tomatoes as well as this easy vegetable casserole with roasted fennel).

Equipment you’ll need

• Kitchen scale/measuring cup
• Chopping board, knife and vegetable peeler
• Large soup pot and spoon
• Hand blender

How to make creamy beet soup with fennel: step-by-step

1.Heat up 2 tablespoons of oil in the pot. Add the bay leaf, allspice, ginger, garlic, onion, celery and fennel and cook over a medium heat for 5 minutes stirring often.

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2. Add the beetroot, potatoes and most of the stock (you can add more later if needed), vinegar, pepper to taste, stir, cover and bring to the boil.  Lower the heat and simmer for 30 minutes (or until the vegetables are fully cooked).

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3. Remove from the heat, discard the bay leaf and allspice and add the dill.

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4. Puree the soup until smooth. Top up with more vegetable stock if needed, adjust the seasoning and serve.

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Top tips for making creamy beetroot soup

• Adjust the amount of vegetable stock according to preference. Add about 800 ml to start with and top up with more stock/water later, once the soup has been pureed, if needed.
• Serve on its own or with a drizzle of coconut milk, yogurt or toasted sunflower/pumpkin seeds.
• Refrigerate for up to 4 days.
• Freeze for up to 3 months.

More beetroot soup recipes

• Simple Borscht Recipe (Vegetarian Barszcz)
• Polish Borscht Recipe (Christmas)
• Cold Beet Soup (Polish Chlodnik)

Check out also this collection of over 12 creamy vegan soups.

Keep in touch

If you make this beet and fennel soup I’d love to know how it turned out for you. Let me know in the comments below, thanks:)

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Creamy Beet Soup with Fennel

This delicious, aromatic creamy beet soup with fennel is full of warmth, colour and veggie goodness - it's also gluten free and vegan.

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Course: Lunch, Soup

Cuisine: International, vegan

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Servings: 8 portions

Calories: 98kcal

Author: Monika Dabrowski

Ingredients

• 3 medium beets peeled, cubed
• 1 small fennel bulb chopped
• 2 medium potatoes peeled, cubed
• 3 garlic cloves finely chopped
• 1.5 tbsp ginger finely chopped
• 1 onion finely chopped
• 1/2 celery stalk finely chopped
• 850-950 ml hot vegetable stock vegan
• 1 tbsp cider vinegar
• 2 tbsp olive oil
• 1 bay leaf
• 2 allspice berries
• 2 tbsp dill finely chopped
• Salt and pepper to taste

Metric - US Customary

Instructions

• In a large pot heat up the oil with the bay leaf and allspice. Add the ginger, garlic, celery and fennel, stir and fry for 5 minutes over a medium heat stirring often. Add the beets, potatoes, vinegar, most of the stock (you can add the rest later), pepper to taste, stir, cover and simmer for 30 minutes (or until the beetroot is fully cooked).
• Remove from the heat and discard the bay leaf and allspice. Add the dill and puree the soup. Top up with more stock if needed, adjust the seasoning as necessary and enjoy!

Notes

• Adjust the amount of vegetable stock according to preference. Add about 800 ml to start with and top up with more stock/water later, once the soup has been pureed, if needed.
• Serve on its own or with a drizzle of coconut milk, yogurt or toasted sunflower/pumpkin seeds.
• Refrigerate for up to 4 days.
• Freeze for up to 3 months.

Nutrition

Serving: 1serving | Calories: 98kcal | Carbohydrates: 15g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Sodium: 471mg | Potassium: 471mg | Fiber: 3g | Sugar: 4g | Vitamin A: 283IU | Vitamin C: 12mg | Calcium: 40mg | Iron: 2mg

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