This aromatic, delicious creamy beet soup with kale and fennel is full warmth, colour and veggie goodness. It’s also naturally gluten free and vegan.
This aromatic creamy beet soup with kale and 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…
Low fat vegan creamy beet soup
This comforting vegan beetroot soup 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 healthy dish.
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!).
How to make beet fennel soup with kale
This healthy beetroot soup is super quick and easy to prepare. Start by heating up some oil with the bay leaf, ginger, garlic and fennel seeds for a few minutes. Then simply add all the other ingredients, give a good stir, cover and bring to the boil. Lower the heat and simmer for 30 minutes. Lastly, remove from the heat, discard the bay leaf and puree the soup until smooth.
If the soup is too thick add a bit more water, but the consistency shouldn’t be too runny (this might affect the flavour of the soup).
Freeze in batches in airtight containers for up to 3 months.
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!