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Kitchen Notebook

June 18, 2020

Beet and Fennel Soup

45 Mins


  • 1 bunch Beets, trimmed, peeled and chopped roughly
  • 1 head Fennel, fronds reserved, chopped roughly
  • ½ Lemon
  • 2 Tbsp Olive Oil
  • ½ cup Plain Yogurt or Sour Cream (optional)
  • Sea Salt and Pepper



This soup is simple but satisfying. Put beets and fennel in small soup pot with just enough water to cover. Season with sea salt and pepper and simmer until beets are completely tender. Use a blender to purée soup, in batches, until completely smooth. Or, if you like the variation in texture, purée only half the mixture. Serve with a dollop of sour cream or yogurt  and, if desired, a squeeze of lemon and a few fennel fronds.

45 Mins local recipe Spring Veg

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45 Mins local recipe Spring Veg

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