Beet and Fennel Soup

Ever wondered how to properly cook beets? Super easy! Beets and fennels come together beautifully in this healthy and warm winter soup.

Ingredients (for 2)

  • 2 cups chopped beets
  • 1 fennel
  • 4 cups vegetable stock
  • 1/4 cup orange juice
  • 1/2 onion
  • 1 carrot
  • 1 stalk celery
  • 1 garlic clove
  • 2 tbsp olive oil
  • salt & pepper


  • Dice the onions and coarsely chop the celery, carrots and garlic
  • Take a large saucepan and sauté the onions until translucent
  • Add the carrots, celery, and garlic, and sauté for another 3-4 minutes
  • Wash and remove the stems from the fennels, chop coarsely
  • Add the beets, fennel, stock and orange juice and bring to a boil
  • Reduce heat to medium, cover and simmer for 30 minutes
  • When the vegetables are done, pour into an electric blender and purée, adding more stock if necessary to obtain the desired consistency
  • Season with salt and black pepper and serve hot!

Best Served With

Croutons of course!

Tips from the Chef

For a stronger flavor you can substitute vegetable stock with chicken stock