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This is the time of year I get borderline obsessed with blended soups – I find that I crave the texture and they are an excellent way to get some extra bone broth in. I like to double this recipe and have some to heat up for breakfast with my leftover meat. This one also freezes well (sans avocado), so it would make a lovely addition to a batch cooking routine.
- In a heavy-bottomed pot, heat the coconut oil and sauté the fennel for about 12 minutes, or until it softens. Add the ginger and garlic to the pot and cook for a few more minutes, stirring.
- Add the broth, beets, bay leaf, and salt. Bring to a boil, cover, and turn down to a simmer. Cook for 1 hour 15 minutes, or until the beets are tender.
- In a high-powered blender or food processor, blend until desired consistency is reached, adding more broth if needed. Serve warm, with fennel fronds to garnish.