Recipe from It’s All Good, by Gwyneth Paltrow & Julia Turshen
Sort of a modern twist on a traditional bowl of Borscht, this luscious ‘Beet, Fennel & Apple Soup’ is just as tasty as it is gorgeously hued. A lovely combination of red beets, tart apple pieces, and that unique taste of licorice from the fennel, this soup is blended until smooth and topped with a dollop of Greek yogurt and a dill sprig for a picture-perfect finish.
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‘Beet, Fennel & Apple Soup’
Ingredients:
- Recipe from the cookbook, It’s All Good, by Gwyneth Paltrow & Julia Turshen, 2013
- 2 Tablespoons extra virgin olive oil
- 1 fennel bulb, green parts discarded, white parts diced
- 1 yellow onion, diced
- 2 garlic cloves, finely minced
- Coarse sea salt
- 3 medium beets, peeled and roughly chopped
- 2 small apples, peeled and roughly chopped
- 6 cups Vegetable broth (or Chicken broth)
- Freshly ground black pepper
- Chives or fennel fronds for garnish
- Plain Greek yogurt or sour cream for garnish
Directions:
- Heat the olive oil in a soup pot set over medium heat. Add the fennel, onion and garlic along with a big pinch of salt and cook, stirring now and then, until softened but not browned, about 10 minutes.
- Add the beets and apples to the pot and pour in the stock. Turn the heat to high, bring the soup to a boil, then turn the heat down and let the soup simmer until the beets and apples are completely soft, 30-35 minutes. Carefully puree the soup in a blender (or with an immersion blender) and season to taste with salt and pepper. Serve with the fresh herbs and yogurt if desired.
Tagged: apple, apple soup, beet, beet fennel & apple soup, beet soup, fennel, Gwyneth Paltrow, It's All Good, soup, vegan, vegetarian
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