Warm Beet & Fennel Soup

1

Heat olive oil in a large stockpot over medium heat. Add the beets, fennel, shallots, apples, carrots, and celery. Sauté for about 10 minutes, until the vegetables are tender and slightly caramelized on the bottom.

2

Stir in the garlic, salt, pepper, and chili (if using), and cook until fragrant, about 1-2 minutes.

3

Pour in the stock, bring to a simmer, and cook for 20-30 minutes, until the vegetables are soft.

4

Using an immersion blender, purée the soup to your desired consistency. If needed, add a cup of water to thin it out.

5

Serve with a dollop of sour cream and fresh dill, if desired.

6

Store leftovers in the fridge for up to five days.