Beet, Fennel + Apple Soup

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We’ve waited for what feels like ages for a good rain storm and now it seems the rain won’t leave us! Fall is coming, it’s raining and soup season is starting. We are a family that loves a good soup. Often soups are so easy to make, they freeze well, and depending on what recipe you are using, are incredibly healthy. When Grace was a baby and wasn’t ready for a particular vegetable because of the texture such as spinach or mushrooms, I’d just search for a soup recipe based on that vegetable. Now I feel like she’ll eat anything in soup form. One of our favorite soups is this sweet and earthy beet, apple and fennel soup from the cookbook It’s All Good by Gwyneth Paltrow.  I actually used this cookbook a lot when Grace was a baby as I found a lot of great healthy and easy dishes in here showcasing good quality produce and meats with little to no sugar, dairy or empty carbohydrates. Perfect for a baby’s budding taste buds 🙂 The only thing I did differently from the recipe was use less apple and added a little yogurt and feta cheese on top. We served it with a frittata for our protein which I’ll post the recipe for soon. I’d love to know what your favorite soup recipes are now that we are gearing up for colder weather.

Beet, Fennel + Apple Soup

Adapted from the cookbook It’s All Good by Gwyneth Paltrow and Julia Turshen

Serves 4

Ingredients:

2 tablespoons extra virgin olive oil

1 fennel bulb, roughly chopped (reserve some of the fronds for garnish

1 yellow onion, roughly chopped

2 garlic cloves, minced

3 medium beets, peeled and roughly chopped

1 apple, roughly chopped (the original recipe called for two but I thought one added just enough sweetness)

1 quart vegetable stock

Salt & pepper to taste

Optional garnish: goat or feta cheese with a bit of Greek yogurt and fennel fronds

Method:

Heat the olive oil in a soup pot over medium high heat. Add fennel, onion and garlic and cook until soft and fragrant, about 10-15 minutes. Add the beets, apples and cook for a few minutes more. Pour in the stock and a generous pinch of salt and pepper. Bring soup to a boil, then turn the heat down to a simmer for about 30 minutes until the beets are totally soft. Puree the soup, and season to taste with salt and pepper. Add any garnish you link. Enjoy!

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