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    Home » Recipes » Soups/Salads

    Creamy Beet and Fennel Soup

    October 9, 2017 By Monika Last Updated October 22, 2024 26 Comments

    Jump to Recipe

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

    See also simple fennel soup!

    Top down view of beet fennel soup with cream in yellow bowl with with spoon.

    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 fennel beet 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).

    Side view of creamy beet soup with dill and yogurt in yellow patterned bowl with spoon, dill, fennel and bowls in background.

    How to make beet and fennel soup: 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.

    Chopped onion, celery and fennel in large pot with spoon.

    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).

    Chopped beetroot, potatoes and stock in large pot with spoon.

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

    Beet soup with chopped dill in large pot.

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

    Pureed beet soup in pot with hand blender end piece.

    Top tips for making beet soup with fennel

    • 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 Brussels Sprout Soup

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

    Creamy beetroot soup with dill and yogurt in yellow patterned bowl with spoon on chopping board with beet, fennel and dill in background.

    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:)

    Follow me on Facebook, Instagram and Twitter for regular recipe updates! Or you could subscribe to this blog and receive all my latest recipes right into your mailbox!

    Recipe

    Top down view of beet fennel soup with cream in yellow bowl with with spoon.

    Creamy Beet and Fennel Soup

    This delicious beet and fennel soup is full of warmth, colour and veggie goodness - it's also gluten free and vegan.
    5 from 1 vote
    Print Pin Rate
    Course: Lunch, Soup
    Cuisine: gluten free, vegan
    Prep Time: 15 minutes minutes
    Cook Time: 30 minutes minutes
    Total Time: 45 minutes minutes
    Servings: 8 servings
    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
    • 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

    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

    *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.

    Tried this Recipe? Pin it for Later!Mention @Monika8021 or tag #EverydayHealthyRecipes!

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    Comments

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    1. Evelyn says

      September 03, 2023 at 7:47 pm

      When do I add the onion? It's in the ingredients list, but not in the recipe.

      Reply
      • Monika says

        September 04, 2023 at 10:18 am

        Sorry, you add it at the start with the garlic, fennel etc. I've corrected it now.

        Reply
    2. Dallas says

      April 16, 2021 at 2:27 am

      5 stars
      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.

      Reply
      • Monika says

        April 16, 2021 at 8:50 am

        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.

        Reply
    3. Jacqui says

      October 16, 2017 at 9:02 am

      Wow look at that colour of the soup it looks amazing. Bet it tastes great too

      Reply
      • Monika says

        October 16, 2017 at 11:33 am

        Thanks Jacqui, it tasted really good:)

        Reply
    4. apuginthekitchen says

      October 15, 2017 at 2:37 pm

      Another amazing recipe, thank you again for bringing to FF!

      Reply
      • Monika says

        October 15, 2017 at 9:08 pm

        Thank you:)

        Reply
    5. hijackedbytwins says

      October 15, 2017 at 1:49 pm

      It is certainly soup season and this sounds so good. I adore the vibrant colour thanks to the beetroot x #CookBlogShare

      Reply
      • Monika says

        October 15, 2017 at 9:07 pm

        Thank you Kirsty:)

        Reply
    6. Midge @ Peachicks' Bakery says

      October 13, 2017 at 9:01 am

      OMG I love the colour of this soup & the flavours sound amazing!!

      Reply
      • Monika says

        October 13, 2017 at 2:29 pm

        Thank you Midge, beetroot dishes do stand out, don't they?

        Reply
    7. Karin, theaustriandish says

      October 12, 2017 at 6:41 am

      Hi - I just wanted to let you know that I have nominated you for One Lovely Blog Award 🙂

      Reply
      • Monika says

        October 12, 2017 at 7:12 am

        Thank you so much!

        Reply
    8. Corina says

      October 11, 2017 at 7:24 pm

      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!

      Reply
      • Monika says

        October 12, 2017 at 7:17 am

        Thanks Corina! Your comment has really made my day:)

        Reply
    9. alisonsallspice says

      October 11, 2017 at 7:07 pm

      That color is fantastic! I must cook more with beets, thanks for the inspiration!

      Reply
      • Monika says

        October 12, 2017 at 7:18 am

        Thank you and you are welcome!

        Reply
    10. Donna (@bobsysmum) says

      October 11, 2017 at 9:27 am

      Beetroot soup is on my to do list, I just love the colours! #CookBlogShare

      Reply
      • Monika says

        October 11, 2017 at 11:44 am

        The colours are nice, aren't they?

        Reply
    11. Vicky | The Flourishing Pantry says

      October 10, 2017 at 8:14 pm

      Just love the colour of this! Really enjoy coming across your recipes on Cook Blog Share.

      Reply
      • Monika says

        October 10, 2017 at 9:33 pm

        Thank you! And thank you for stopping by:)

        Reply
    12. Eb Gargano | Easy Peasy Foodie says

      October 10, 2017 at 8:09 pm

      Wow! So pretty...and so full of goodness!! Eb x

      Reply
      • Monika says

        October 10, 2017 at 9:33 pm

        Thank you Eb:)

        Reply
    13. Zeba@Food For The Soul says

      October 09, 2017 at 10:35 pm

      How amazing is this soup...wow. I love beets and fennel and kale so have to try and make this!

      Reply
      • Monika says

        October 10, 2017 at 6:36 am

        Thank you Zeba, this is a new flavour combination for me but one I will definitely use again.

        Reply

    Hi, I am Monika, welcome to Everyday Healthy Recipes! This blog is all about simple recipes with a healthy twist, old classics with a modern take, and an occasional Polish dish thrown into the mix - all easy to make and delicious, perfect for everyday cooking.

    Find out more about me →

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