beetroot soup

Beetroot Soup

Let's get started!


In a large pan heat the vegetable oil and cook the onion and fennel till soft. Add the beets, fennel seed, water and stock and cook for 20 minutes. Blend the soup to smooth and then stir in the citrus juices. For extra pizazz, freeze some yogurt into ice cubes and pop one in just before serving.


  • 2 TBLS olive oil
  • 2 large onions
  • 3 fennel bulbs, trimmed sliced
  • 5 medium beets
  • 1/4 tsp fennel seeds
  • 1/4 cup of water
  • 3 cups chicken or vegetable stock preferably liquid not cubes
  • 2 TBLS orange juice
  • 2 TBLS lime juice
  • optional frozen yogurt cube