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Beet and Fennel Soup

Prep time
1 hr
Entrée | Soups | Side dishes | Vegetables
Special Diets
Vegan | Vegetarian
Food Allergies
Dairy-free | Gluten-free

Adapted from Harmony Valley Farm


This fall soup is great hot or cold. Garnish with the fennel fronds and enjoy!


5 beets (medium size, any color)
2 Toil
2 onions (large)
1⁄4 tfennel seed
3 fennel bulbs (chopped)
1⁄4 cwater
3 cbroth (chicken or veggie)
2 Torange juice


Wrap the beets in foil and roast them in an oven, at about 350 degrees F. Place the olive oil in a saucepan and sauté the onions with the fennel seed. When the onions start to become translucent and soften, add the chopped fennel and the water. Keep cooking, over medium to medium high heat, until the fennel is quite soft. Then, add the beets and broth! Bring to a boil, then immediately reduce the heat and simmer for 15 minutes. Take this tasty soup and puree it in a blender until it is nice and smooth. Then, add in the orange juice!