Golden Beet and Fennel Soup
Golden Beet and Fennel Soup might be just the main course you are searching for. This recipe serves 4. One portion of this dish contains around 19g of protein, 26g of fat, and a total of 471 calories. For $8.31 per serving, this recipe covers 27% of your daily requirements of vitamins and minerals. If you have garlic, golden beets, sesame seeds, and a few other ingredients on hand, you can make it. It is brought to you by The Roasted Root. This recipe is liked by 14 foodies and cooks. It is a good option if you're following a gluten free, dairy free, and lacto ovo vegetarian diet. From preparation to the plate, this recipe takes approximately 1 hour and 10 minutes. It will be a hit at your Autumn event. With a spoonacular score of 90%, this dish is excellent. If you like this recipe, take a look at these similar recipes: Fennel, Golden Beet and Apple Salad, Golden Beet Salad With Watercress, Fennel, Avocado, And Grapefruit, and Golden Beet, Green Bean & Fennel Salad with Scallops.
Servings: 4
Preparation duration: 10 minutes
Cooking duration: 60 minutes
Ingredients:
Cilantro
½ cup dry white wine
1 large fennel bulb, sliced
4 cloves garlic, minced
2 pounds golden beets, peeled and chopped
½ teaspoon ground turmeric
½ teaspoon kosher salt
2 teaspoons fresh lemon juice
6 cups low-sodium chicken broth*
2 tablespoons grapeseed or olive oil
? teaspoon red pepper
Pistachios
½ cup radishes, sliced
pinch salt
Sesame Seeds
Equipment:
dutch oven
blender
bowl
Cooking instruction summary:
In a large stock pot or dutch oven, add the oil, fennel, chopped beets, and garlic, and heat to medium. Saute, stirring occasionally for 10 minutes. Add the salt, turmeric, and red pepper, and saute for another 2 minutes. Add the water (or broth) and wine and bring to a full boil. Reduce heat, cover, and simmer for 40 to 50 minutes, or until beets are tender.While soup is cooking, combine the sliced radishes with the lemon juice and salt in a small bowl.When soup has finished cooking, transfer it to a blender and blend until smooth.Serve soup with sliced radishes, chopped cilantro, sesame seeds, and/or pistachios.
Step by step:
1. In a large stock pot or dutch oven, add the oil, fennel, chopped beets, and garlic, and heat to medium.
2. Saute, stirring occasionally for 10 minutes.
3. Add the salt, turmeric, and red pepper, and saute for another 2 minutes.
4. Add the water (or broth) and wine and bring to a full boil. Reduce heat, cover, and simmer for 40 to 50 minutes, or until beets are tender.While soup is cooking, combine the sliced radishes with the lemon juice and salt in a small bowl.When soup has finished cooking, transfer it to a blender and blend until smooth.
5. Serve soup with sliced radishes, chopped cilantro, sesame seeds, and/or pistachios.
Nutrition Information:
covered percent of daily need
