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

  1. 1
    Heat oven to 400°F. Wrap beets in foil. Cook for 1 hour or until tender. When cool, peel and chop.
  2. 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. 3
    Garnish with chives and yogurt.

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