Beetroot soup

Get excited for the cooler weather with this vibrant beetroot and fennel soup.

The ingredient of Beetroot soup

1. 4 beetroots, ends trimmed
2. 1 tablespoon olive oil
3. 1 baby fennel, fronds reserved, finely chopped
4. 1 carrot, peeled, finely chopped
5. 1 celery stick, finely chopped
6. 2 garlic cloves, finely chopped
7. 4 cups (1L) Massel beef style liquid stock or vegetable liquid stock
8. 1/4 cup (60ml) orange juice
9. Sour cream, to serve
10. Orange zest, to serve

The instruction how to make Beetroot soup

1. Preheat oven to 180C. Wrap each beetroot in foil. Place on a baking tray. Bake for 1 hour or until tender. Set aside for 10 mins to cool. Wearing rubber gloves, peel and coarsely chop.
2. Heat the oil in a large saucepan over medium heat. Add fennel, carrot and celery. Cook, stirring, for 5 mins or until fennel softens. Add garlic. Cook, stirring, for 1 min or until fragrant. Add beetroot and stock. Increase heat to high. Bring to the boil. Reduce heat to medium. Cook, stirring occasionally, for 25-30 mins or until vegetables are tender.
3. Carefully use a stick blender to blend the mixture until smooth. Add the orange juice and stir to combine. Taste and season.
4. Ladle soup evenly among serving bowls. Top with a dollop of sour cream. Sprinkle with reserved fennel fronds and orange zest. Serve immediately.

Nutritions of Beetroot soup

calories: 116.393 calories
fatContent: 5 grams fat
saturatedFatContent: 1 grams saturated fat
carbohydrateContent: 12 grams carbohydrates
sugarContent: 11 grams sugar
fibreContent:
proteinContent: 3 grams protein
cholesterolContent:
sodiumContent: 992 milligrams sodium