For those of you that don’t love the red root vegetable then turn away now. To me, it’s a soup that’s full of the beetroot flavour but the fennel adds a delicious twist. Personally I love beetroot, even though it does turn my bowel movements bright red for a day! Beetroot is low in fat, full of vitamins and minerals and packed with powerful antioxidants.
The root vegetable has exceptional nutritional value, especially the greens. The greens are high in calcium, iron and vitamins A & C. Beetroot is an excellent source of folic acid and a great source of fibre, manganese and potassium. The greens are also as good as eating spinach and should not be overlooked.
We buy our beetroot from our farm shop where is it grown in a local field. In this recipe I use the leaves from the beetroot in the soup. Normally in most UK supermarkets the beetroot does not come with the leaves. However if you do get it with the leaves then eat that part of the plant as well. They are so good and they can be used in soup, stews, salads and smoothies. The leaves for me are the best bit of this soup.
- Sharp knife
- Chopping board
- Vegetable peeler
- Roasting tray
- Blender or nutribullet
- Large saucepan
- Onions x 2
- Beetroot x 500g
- Fennel x 1 large
- Olive oil
- Butter beans x 2 400g
- Chicken stock x 500mls
- Beetroot leaves or 2 large handfuls of spinach
- Salt and pepper to taste
- Yogurt x 8 tbsps
- Preheat the oven to 180°C and put in the baking tray.
- Remove the leaves and stalks from the beetroot (if there are any) and set aside.
- Peel the beetroot and cut into quarters.
- Next peel and cut the onions into quarters.
- Cut the fennel into large chunks.
- Take the baking tray from the oven.
- Put the onion, fennel and beetroot into the baking tray.
- Drizzle with olive oil and put the tray back into the oven.
- Roast for 25 -30 minutes.
- Once the vegetables are cooked, remove from the oven and leave to cool.
- When they have cooled, you can start to assemble the soup.
- Drain the butter beans and put a quarter of them into the blender or nutribullet.
- Add about a quarter of the roasted vegetables and a few of the beetroot leaves or spinach.
- Then pour 125mls of the chicken stock and add salt and pepper to taste.
- Put the lid on and blend these ingredients together.
- Once all these ingredients are blended put them into the sauce pan on a low heat.
- Repeat this process three more times.
- If you can fit more in your blender or nutribullet then please put in larger quantities than I’m suggesting.
- Finally, when everything has been blended and warmed through on the hob, serve the soup with yogurt and a cheesy flatbread or a bread roll of your choice.
Roasted Beetroot and Fennel Soup is not to everyone’s tastes and I have to admit I have only tried this recipe on myself. Although I love it I don’t think Howard and Ted, my husband and son, would agree with me. Some foods are better off in my stomach rather than my family’s. All the ingredients in this soup are freezable so you can freeze the soup in batches. If you’re a single person, this is a perfect way to make a simple lunch for four days. It’s also delicious served hot or cold. However you decide to enjoy this soup, as always, enjoy.
What foods do you love that your family are not so keen on? Let me know in the comments below and please feel free to like and follow me. Thank you. xxx