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).
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.
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).
3. Remove from the heat, discard the bay leaf and allspice and add the dill.
4. Puree the soup until smooth. Top up with more vegetable stock if needed, adjust the seasoning and serve.
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.
Related recipes
- Simple Borscht Recipe (Vegetarian Barszcz)
- Polish Borscht Recipe (Christmas)
- Cold Beet Soup (Polish Chlodnik)
- Simple Fennel Soup
- Simple Brussels Sprout Soup
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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Recipe
Creamy Beet Soup with Fennel
Ingredients
- 3 medium beets peeled, cubed
- 1 small fennel bulb chopped
- 2 medium potatoes peeled, cubed
- 3 garlic cloves finely chopped
- 1½ tablespoons ginger finely chopped
- 1 onion finely chopped
- ½ celery stalk finely chopped
- 3½ cups (850-950 ml) hot vegetable stock adjust the amount to your taste
- 1 tablespoon cider vinegar
- 2 tablespoons olive oil
- 1 bay leaf
- 2 allspice berries
- 2 tablespoons dill finely chopped
- Salt and pepper to taste
Instructions
- In a large pot heat the oil with the bay leaf and allspice. Add the onion, 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
*Nutritional information is automatically generated and should be considered as an estimate.
**A note about baking: If using a fan-assisted oven refer to your appliance's instructions and adjust the temperature accordingly.
Evelyn
When do I add the onion? It's in the ingredients list, but not in the recipe.
Monika
Sorry, you add it at the start with the garlic, fennel etc. I've corrected it now.
Dallas
This soup was delicious and really easy to put together. However, it took longer than 30 minutes to cook the beets until they were fully cooked and tender enough for the blender.
Monika
Glad you liked it! Beets are very tough so they do need to cook longer than most vegetables. Dicing them quite finely can speed things up.
Jacqui
Wow look at that colour of the soup it looks amazing. Bet it tastes great too
Monika
Thanks Jacqui, it tasted really good:)
apuginthekitchen
Another amazing recipe, thank you again for bringing to FF!
Monika
Thank you:)
hijackedbytwins
It is certainly soup season and this sounds so good. I adore the vibrant colour thanks to the beetroot x #CookBlogShare
Monika
Thank you Kirsty:)
Midge @ Peachicks' Bakery
OMG I love the colour of this soup & the flavours sound amazing!!
Monika
Thank you Midge, beetroot dishes do stand out, don't they?
Karin, theaustriandish
Hi - I just wanted to let you know that I have nominated you for One Lovely Blog Award 🙂
Monika
Thank you so much!
Corina
I love the sound of the flavours in this soup Monika! I know how much you love beetroot and I think I've been inspired to use it more because of all your recipes. This is definitely one I'd like to try!
Monika
Thanks Corina! Your comment has really made my day:)
alisonsallspice
That color is fantastic! I must cook more with beets, thanks for the inspiration!
Monika
Thank you and you are welcome!
Donna (@bobsysmum)
Beetroot soup is on my to do list, I just love the colours! #CookBlogShare
Monika
The colours are nice, aren't they?
Vicky | The Flourishing Pantry
Just love the colour of this! Really enjoy coming across your recipes on Cook Blog Share.
Monika
Thank you! And thank you for stopping by:)
Eb Gargano | Easy Peasy Foodie
Wow! So pretty...and so full of goodness!! Eb x
Monika
Thank you Eb:)
Zeba@Food For The Soul
How amazing is this soup...wow. I love beets and fennel and kale so have to try and make this!
Monika
Thank you Zeba, this is a new flavour combination for me but one I will definitely use again.