Beet and Fennel Soup

Name: Beet and Fennel Soup
Prep time: 1 h 50 min
Cook time: 1 h 50 min
Total time: 1 h 50 min
Yield: 8
Cuisine: Global
Ingredients: 454 grams medium beets (about; 1 leave chopped fennel; 414 milliliters chopped fennel bulbs (about 1 large); 237 milliliters chopped peeled granny smith apple; 1 teaspoons fresh ground black pepper; 2 teaspoons lemon juice; 1 large onion (left whole for first step); 1 teaspoons salt; 8 teaspoons reduced-fat sour cream (optional) or plain yogurt (optional); 946 milliliters vegetable broth; 59 milliliters water; 2 teaspoons white wine vinegar

Beet and Fennel Soup might be just the soup you are searching for. This gluten free, primal, and vegetarian recipe serves 8. One portion of this dish contains around 1g of protein, 1g of fat, and a total of 58 calories. From preparation to the plate, this recipe takes about 1 hour and 50 minutes. A mixture of ground pepper, fennel leaves, wine vinegar, and a handful of other ingredients are all it takes to make this recipe so scrumptious. It can be enjoyed any time, but it is especially good for Autumn.