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Beetroot, fennel and orange soup

For when you have a little more time and fancy something a little more special than plain beetroot soup.  
  • 5 medium-large beetroot, washed and tops and tails trimmed
  • olive oil
  • 1 medium onion, chopped
  • half-whole bulb fennel, trimmed and sliced
  • 3 cloves garlic, roughly chopped
  • 1 tsp fennel seeds, toasted if time, out of the jar if not
  • 1 pint vegetable or chicken stock
  • half-whole orange, zested and juiced
  • cream, sour cream or yoghurt if desired and available, but no need to go out and buy a whole tub just for this recipe
  • handful chopped parsley
  1. Place the whole beetroots in a roasting tin and drizzle olive oil over. Roast on high until tender. Remove from oven and cool.
  2. In a large saucepan, fry the onion and fennel slices until sweet and tender.  Add the garlic and fennel seeds and stir.  
  3. Remove the skin from the beetroot, and cut into quarters. Add to the pan and cover with the stock.  Add the orange zest and juice and stir. Season and bring to a simmer. Cook at a low simmer for half an hour or until done.
  4. Blend and serve with the yoghurt, parsley and more orange zest if available.