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11Ingredients
80Minutes
310Calories
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Ingredients
US|METRIC
4 SERVINGS
- 2 lb. beets (peeled and cut into 1/2-inch cubes)
- 1 lb. fennel bulb (cut into wedges, reserve fronds for garnish, optional)
- 4 Tbsp. extra-virgin olive oil (divided)
- 1/2 tsp. dried thyme (or 2 teaspoons fresh)
- kosher salt
- ground black pepper (Freshly)
- 1 onion (large, sliced)
- 2 garlic cloves (chopped)
- 4 cups vegetable stock
- 1 cup orange juice (freshly squeezed, reserve zest of 1 orange for garnish, optional)
- 1/2 tsp. red wine vinegar
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NutritionView More
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310Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories310Calories from Fat130 |
| % DAILY VALUE |
| Total Fat14g22% |
| Saturated Fat2g10% |
| Trans Fat |
| Cholesterol |
| Sodium1380mg57% |
| Potassium1380mg39% |
| Protein7g |
| Calories from Fat130 |
| % DAILY VALUE |
| Total Carbohydrate42g14% |
| Dietary Fiber11g44% |
| Sugars24g |
| Vitamin A15% |
| Vitamin C100% |
| Calcium10% |
| Iron20% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(1)
Jessica S 2 years ago
I've never been a big fan of beets, but this soup is delicious! I did add an additional cup of vegetable stock, with just 4 cups it was too thick. I also added an extra glove of garlic. I recommend an immersion blender for quick and easy blending. Will definitely be making again.