Beet and Fennel Soup

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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.

beet soup
5.0 from 1 reviews
Beet and Fennel Soup
 
Prep time
Cook time
Total time
 
Serves: 4
Ingredients
  • 2 tablespoons coconut oil
  • 1 large fennel bulb, ends removed and sliced thinly
  • 2 cloves garlic, minced
  • 1-inch piece ginger, peeled and minced
  • 2 pounds beets, peeled and cut into 1½-inch chunks
  • 3 cups bone broth
  • 1 bay leaf
  • ½ teaspoon salt
  • fennel fronds, for garnish
Instructions
  1. 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.
  2. 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.
  3. 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.

About Mickey Trescott

Mickey Trescott is a co-founder here at Autoimmune Wellness. After recovering from her own struggle with both Celiac and Hashimoto’s disease, adrenal fatigue, and multiple vitamin deficiencies, Mickey started to write about her experience to share with others and help them realize they are not alone in their struggles. She is a certified Nutritional Therapy Practitioner by the Nutritional Therapy Association, and is the author of three best-selling books--The Autoimmune Paleo Cookbook, The Autoimmune Wellness Handbook, and The Nutrient-Dense Kitchen. You can watch her AIP cooking demos and get a glimpse of life on the farm by following her on Instagram.

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