Posts tagged Beet soup

Fall Flavours: Beet-Fennel-Carrot Soup

After a trip to the Leslieville Farmers Market this weekend, and a cool Labour Day Monday, I was inspired to prepare homemade soup.  While I’ll miss summer, I love fall: the flavours, the colours and yes even the brisk temperatures.  Here’s the recipe I used to kick-off my culinary adventures this fall season.

Servings:  4

Preparation Time:  15 min
Cooking Time:  15 min
Level of Difficulty:  Easy

Ingredients:

  • 2 1/2 cup(s) vegetable broth, low sodium     
  • 1/4 head(s) red cabbage, chopped     
  • 3/4 cup(s) beets, about 1 large beet, peeled and chopped   
  • 1 medium heirloom carrot, peeled and chopped  
  • 1/2 medium fennel bulb(s), trimmed and chopped   
  • 1 clove(s) garlic clove(s), minced (medium)   
  • 1 tsp ginger root, fresh, minced   
  • 1/4 tsp fresh lemon juice   
  • 1/4 tsp table salt (I personally only used pepper and omitted the salt) 
  • 1/8 tsp black pepper, or to taste      

Instructions:

  • Combine the broth, cabbage, beet, carrot, fennel, garlic and ginger in a saucepan and bring to a boil. Reduce the heat and simmer, covered until the beet and carrot is tender, about 10 minutes. Remove from the heat and let cool slightly.
  • Transfer the mixture to a blender or food processor and puree, working in batches if necessary to avoid overflows. Pour the soup into large bowl.
  • Season with the lemon juice, salt and pepper. If necessary, thin the soup with enough cold water to reach a pourable consistency.

If you would like, top with a dollop of sour cream or plain yogurt.