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Beet Soup

This vegan beet soup is just what you need on cold, wintery nights. The deep, rich purple hue tantalizes even the most avid carnivore.

This soup mixes the flavors of beets, apple, and fennel for a sweet, earthy experience. As is, this dish is vegan, but for an extra treat try adding a dollop of Greek yogurt on top and you get a whole new soup.


3 medium sized beets, peeled and diced

1 fennel bulb, stalks and leaves discarded, diced

2 yellow onions, peeled and diced

2 medium sized apples, peeled and diced

2 cloves garlic, peeled and minced

6 cups vegetable stock

Salt and pepper to taste

Dollop of Greek Yogurt (optional)


1. Heat olive oil in a large soup pot over medium heat. Add garlic, fennel, and onions and cook until soft but not brown.

2. Add beets, fennel, stock, and some salt and pepper to taste.

3. Bring to a boil over high heat and then cover and turn to low. Simmer for approximately 30 minutes or until beets are fork tender.

4. Transfer soup in batches to a blender and puree until smooth or desired consistency. Be careful! The soup is HOT HOT HOT so make sure the lid is secure and you haven't filled it too high or else you will literally have a hot mess on your hands...and everywhere else.

5. Serve with Greek yogurt if using and enjoy!

This soup is 21 Day Fix approved: 2 Green (1/2 red if you do Greek yogurt on top)


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