A friend shared this recipe with me and I have to admit I had my doubts about it at first. I love roasted beets, especially when you marry them with goat cheese, but beet soup? I was counting on the apple to make this amazing and it didn't let me down. Don't judge this recipe until you try it. Maybe as a starter for your Valentine's Dinner? Rumor has it, beets are an aphrodisiac and you don't have to take the Ancient Romans word for it. Science backs it up!
Beets are also a tonic for the liver, support purification of the blood, contain loads of valuable vitamins and minerals and are a great source of energy. Have I convinced you to try it yet? I hope so. Here's how:
Ingredients:
2 tablespoons of olive oil 1 fennel bulb (white parts only) diced 3 medium beets, peeled and roughly chopped 1 yellow onion, diced 2 garlic cloves, minced 2 green apples, peeled and roughly chopped 6 cups low sodium veggie broth Sea Salt and Black Pepper to taste
Directions:
Heat the olive oil in a large soup pan on medium het. Add your fennel, onion, and garlic plus a sprinkle of sea salt and cook until softened. Add the beets and apples and pour in the veggie broth. Cook until the beets and apples are soft, about 30 min, stirring occasionally.
Remove from the heat and allow to cool for a bit. Puree in a blender or food processor. I keep a few cups of the beets and apples separate to add back to my puree for a little texture in my final soup. Sprinkle with sea salt and black pepper to taste.