This warm, comforting soup is perfect for fall and winter. Beets are a nutrient powerhouse, loaded with fibre and known for their benefits to liver, hormone, and heart health. If working with beets feels intimidating, this easy recipe will make them a delicious and approachable addition to your diet!
Instructions
1
Heat olive oil in a large stockpot over medium heat. Add the beets, fennel, shallots, apples, carrots, and celery. Sauté for about 10 minutes, until the vegetables are tender and slightly caramelized on the bottom.
2
Stir in the garlic, salt, pepper, and chili (if using), and cook until fragrant, about 1-2 minutes.
3
Pour in the stock, bring to a simmer, and cook for 20-30 minutes, until the vegetables are soft.
4
Using an immersion blender, purée the soup to your desired consistency. If needed, add a cup of water to thin it out.
5
Serve with a dollop of sour cream and fresh dill, if desired.
6
Store leftovers in the fridge for up to five days.
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