Beetroot Soup

Get excited for the cooler weather with this vibrant beetroot and fennel soup.

The ingredient of Beetroot Soup

• 4 beetroots ends trimmed
• 1 tablespoon olive oil
• 1 baby fennel fronds reserved finely chopped
• 1 carrot peeled finely chopped
• 1 celery stick finely chopped
• 2 garlic cloves finely chopped
• 4 cups 1l massel beef style liquid stock or vegetable liquid stock
• 1 4 cup 60ml orange juice
• sour cream to serve
• orange zest to serve

The Instruction of beetroot soup

• preheat oven to 180c wrap each beetroot in foil place on a baking tray bake for 1 hour or until tender set aside for 10 mins to cool wearing rubber gloves peel and coarsely chop
• heat the oil in a large saucepan over medium heat add fennel carrot and celery cook stirring for 5 mins or until fennel softens add garlic cook stirring for 1 min or until fragrant add beetroot and stock increase heat to high bring to the boil reduce heat to medium cook stirring occasionally for 25 30 mins or until vegetables are tender
• carefully use a stick blender to blend the mixture until smooth add the orange juice and stir to combine taste and season
• ladle soup evenly among serving bowls top with a dollop of sour cream sprinkle with reserved fennel fronds and orange zest serve immediately

Nutritions of Beetroot Soup

fatContent: 116 393 calories
saturatedFatContent: 5 grams fat
carbohydrateContent: 1 grams saturated fat
sugarContent: 12 grams carbohydrates
fibreContent: 11 grams sugar
proteinContent: n a
cholesterolContent: 3 grams protein
sodiumContent: n a

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