Beet and Fennel Soup for Meatless Monday

Beet and Fennel Soup for Meatless Monday
We have been enjoying a bit of a coool snap here in South Florida and yes, occasionally cooler weather does occur down here.  We get to wear socks and maybe a long sleeve t-shirt AND eat soup as it was meant to be eaten!  Fennel in soup is a no-brainer – I swap it out for celery in soup bases and stock all of the time to get that wonderful aromatic touch.

The Beet and Fennel Soup recipe is from the January 2010 Bon Appetit and I made a few changes.  The original recipe called for cooking the beets in the stock but roasted beets are like nectar from the Gods in my opinion and any roasted vegetable adds a great depth of flavor to soups and purees.  I also used buttermilk instead of kefir since kefir was a bit difficult to track down and the buttermilk substituted beautifully (although then I went to Whole Foods and they had BOATLOADS of Kefir).  The base broth called for chicken but this dish is a Meatless Monday DELIGHT if you  use vegetable broth instead of the chicken broth.

The color of the beets and the soup is breathtaking – the flavor is rich and filling but more delicate than a borscht.  My 6’1 15 year old actually got up in the middle of the night and ate half of the container.  That counts as a hit in my book!  Besides the taste, my favorite thing about making the Beet and Fennel Soup was the time – once the beets are roasted, the entire preparation is about 45 min to table.  Easy!

Remember to share your fennel recipes every Friday for #FennelFriday!

Beet and Fennel Soup
Recipe type: Soup
Prep time: 
Cook time: 
Total time: 

Serves: 4

This soup is more delicate than a borscht but rich and filling!
  • 2 tablespoons olive oil for the saucepan
  • 1 tablespoon of olive oil to toss in the beets before roasting
  • 1 cup chopped onion
  • 1 cup chopped fennel bulb
  • 1 teaspoons fennel seeds
  • 2 large (2½-to 3-inch-diameter) beets, peeled, cut into ½-inch cubes
  • 1 tablespoon of fennel pollen (for roasting beets)
  • 1 teaspoon of sea salt (for roasting beets)
  • 2 cups low-salt chicken broth or vegetable broth
  • 1 cup buttermilk
  • 1 tablespoon buttermilk
  • Fennel fronds (for garnish)

  1. Toss beets in 1 TB olive oil and fennel pollen and sea salt.
  2. Place on tray and roast in oven at 375 for approx 45 minutes.
  3. Remove beets from oven and set aside.
  4. Heat 2 TB olive oil in large saucepan over medium heat.
  5. Add chopped onion, chopped fennel, and fennel seeds.
  6. Sauté until vegetables soften, about 5 minutes.
  7. Add roasted beets and stir to coat.
  8. Add chicken/vegetable broth and bring to boil.
  9. Cover; reduce heat to medium-low.
  10. Cook for approximately 10-15 minutes to allow the flavors to meld.
  11. Puree soup (I use a handheld stick blender).
  12. Whisk in 1 cup buttermile and season soup with salt and freshly ground black pepper. Rewarm soup.
  13. Ladle soup into bowls.
  14. Add a dollop of buttermilk to the center and garnish with fennel fronds.
  15. Serve and enjoy!


About Kimberly Moore - The Hungry Goddess Herself

4 Responses to “Beet and Fennel Soup for Meatless Monday”

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  1. Minnie(@thelady8home) says:

    Well Beets are not very fav of mine haha. But this sounds good. I actually might give it a try.
    Minnie(@thelady8home) recently posted..Menu Finds with Weekend Gala Extravaganza Dinner Party #8My Profile


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