Warming Beet Soup
11 ingredients
3 steps
Ingredients
- 8 small raw beets, trimmed
- 1 tbsp. olive oil
- 1 onion, chopped
- 1 leek, thinly sliced
- 1 carrot, peeled and chopped
- 1 garlic clove, chopped
- 1 tsp. fennel seeds
- 4 cups chicken or vegetable stock
- 3 tbsp. dry sherry
- Plain yogurt to serve
- Chopped chives or dill to garnish
Directions
-
1Heat oven to 400°F. Wrap beets in foil. Cook for 1 hour or until tender. When cool, peel and chop.
-
2In a large saucepan, heat olive oil. Add onion, leek, and carrot, and cook for 10 minutes or until soft. Add garlic and fennel seeds. Cook for 1 minute. Add beet, sherry, and season with salt and pepper. Bring to a boil, reduce heat, and simmer for 25 minutes. Cool and puree.
-
3Garnish with chives and yogurt.
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