Beet and Fennel Soup
- Categories:
- soups and creams -
- vegetables -
- freezes well -
- with photo -
- vegan -
- fruits -
- Kids love it
My daughter likes to call it "Liptick Soup"
Servings: 6 to 8
Ingredients:
- 1 tbsp canola oil
- 1 medium onion, chopped
- 1 fennel bulb, chopped, leaves removed
- 227 g mushrooms, chopped
- 1 red pepper, diced
- 6 cups vegetable broth
- 454 g (1 lb) beets into thin slices
- 2 medium apples, peeled and chopped
- 1 tsp Thyme
- 2 bay leaves
- ½ tsp cumin
- 1 tsp honey
- Soy Cream (or regular cream) to taste (optional)
Preparation:
1. In a large saucepan, sauté onion, fennel, mushrooms and red pepper in oil for a few minutes.
2. Add remaining ingredients.
3. Bring to a boil, reduce heat, cover and simmer 20 minutes.
4. Remove bay leaves and mix in blender.
5. Add salt, pepper and cream to taste before serving.
Published at December 22, 2007 11:10
