Food For Joe: Beetroot and Fennel Soup

Since it has been a little cold in the UK of late, I rather fancied some soup. So I thought I would share one of my favorites with you. It is tasty, warming, and very cheery! I mean it is bright pink!

On a cold dark day, very few things make you happier than bright food. So beetroot is often the way to go. This recipe is also really easy. Just a case of chop, boil, blend and stir. You can also make it veggie friendly by leaving out the pancetta.

Ingredients:

  • 3 raw beetroots
  • 3 carrots
  • 1 fennel bulb
  • 1 clove of garlic
  • 1 onion
  • 1 tbsp horseradish
  • vegetable stock
  • 1 packet pancetta
  • 1 packet chives

So, step one is to chop everything. Doesn’t really matter what size because it’s going to be blended, but the smaller you chop it the faster it will cook.

Then fry off the onion and garlic, before adding to root veg, and fry for a couple of minutes in olive oil or butter.

Then add the stock and horseradish, bring to the boil and simmer for 20 minutes (or until all the veg is soft and blend-able). You want to add enough stock to just cover all of the veg. To me that’s the best way to judge how much to add to get the texture right.

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Everything will start to go pink at this point as you can see.

While the soup is boiling you can start to fry the pancetta to get it nice and crispy (leave out this step for a veggie option) and chop up the chives. I use scissors to chop my chives, because it is so much easier, but you can use a knife too.

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Once the veg is all cooked you can get it all blended together, to make an amazingly pink soup!

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Then throw in the pancetta and chives, and you are good to go!

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You can add the pancetta and chives to individual bowls, but I am just a little too lazy for that!

This makes enough for 4 warming portions of soup, so bright that it feels acceptable to eat in the summer!

Enjoy 🙂

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