Popular Conditions & Diets
Ingredients
15
Time
45m
Serves
4
Recipe by Fran Allen
Ingredients
15
Time
45m
Serves
4
2 Tbsp
Extra-Virgin Olive Oil
4 cups
Raw Beets
peeled and chopped
1 small
Fennel Bulb
chopped
2
Shallots
chopped
2
Carrots
chopped
Dinner
Appetizer
2
Tart Apples
chopped
1 stalk
Celery
3
Garlic Cloves
chopped
1/2 tsp
Sea Salt
1/2 tsp
Black Pepper
1 tsp
Chili Flakes
1 litre
Vegetable Stock
1 Tbsp
Red Wine Vinegar
4 Tbsp
Sour Cream
1 bunch
Fresh Dill
for garnish, to taste
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.
Fran Allen is a Certified Holistic Nutritionist and recipe developer with a passion for creating nourishing, approachable recipes for a variety of dietary needs. She has studied several healing modalities and dietary approaches, bringing a thoughtful and holistic perspective to her work. Fran believes wholesome food should be both delicious and accessible for everyday life. When she’s not in the kitchen, you can find Fran exploring local farmers’ markets or spending time outdoors with her children.
