Beet and Fennel Soup
My daughter likes to call it "Liptick Soup"
Servings: 6 to 8
Ingredients:
- 1 tbsp canola oil
- 1 medium onion, chopped
- 1 fennel bulb, chopped, leaves removed
- 227 g mushrooms, chopped
- 1 red pepper, diced
- 6 cups vegetable broth
- 454 g (1 lb) beets into thin slices
- 2 medium apples, peeled and chopped
- 1 tsp Thyme
- 2 bay leaves
- ½ tsp cumin
- 1 tsp honey
- Soy Cream (or regular cream) to taste (optional)
Preparation:
1. In a large saucepan, sauté onion, fennel, mushrooms and red pepper in oil for a few minutes.
2. Add remaining ingredients.
3. Bring to a boil, reduce heat, cover and simmer 20 minutes.
4. Remove bay leaves and mix in blender.
5. Add salt, pepper and cream to taste before serving.
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