Beet and Fennel Soup

Beet and Fennel Soup
Photo by www.myrecipes.com

Ingredients

  • ¼ cup water
  • 2 teaspoons lemon juice
  • ½ teaspoon salt
  • 1 ¾ cups chopped fennel bulb (about 1 large)
  • 8 teaspoons reduced-fat sour cream
  • 4 medium beets (about 1 pound)
  • 1 large onion (about 1 pound)
  • + 5 more ingredients
    • 4 cups organic vegetable broth (such as Swanson Certified Organic)
    • ½ teaspoon freshly ground black pepper
    • 1 cup chopped peeled Granny Smith apple
    • Chopped fennel fronds
    • 2 teaspoons white wine vinegar

Preheat oven to 375°.Leave root and 1 inch of stem on beets; scrub with a brush. Place beets on a large sheet of aluminum foil; sprinkle beets with water. Wrap beets in foil; arrange packet of beets and onion on a baking sheet. Bake at 375° for 1 hour or until tender. Cool.Combine broth, chopped ...

View full recipe at My Recipes

Comments

Variations on Beet and Fennel Soup

  • Beet and Fennel Soup
    • 1/4 cup water
    • 2 large onions
    • 1/4 teaspoon fennel seeds
    • 2 tablespoons fresh orange juice
    • 5 medium beets
    • pumpernickel and rye breadsticks
    • +3 other ingredients


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