Warming Beet Soup

Name: Warming Beet Soup
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

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

1

Heat oven to 400°F. Wrap beets in foil. Cook for 1 hour or until tender. When cool, peel and chop.
2

In 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.
3

Garnish with chives and yogurt.

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