Well, the sunshine is slowly fading these days. It’s still relatively warm, and not extremely hot like just about 10 days earlier. So, we may start to have a bit of hearty soup. But to keep the spirits high, we can make it sunshine yellow!

 

 

It’s 21.41 and actually I’m still sitting in my apartment with the window open. Sure, I have my socks on and really, I’d rather put on a cardigan or something, but the sweet breeze is nice. So it’s not autumn yet – though, the fallen leaves on my street may contradict this sentence.

 

 

 

Yet, I do believe the extremely hot days when I melted into my furniture in my apartment have passed and they won’t be coming back until next year. So I’ve been having soup again – kind of my favourite dish. Hearty soup. Yum.

 

 

I like golden beetroot a lot. I’m not always a big fan of fennel but in this soup it blends well with the beets. This is a filling and nutritious soup but not heavy. I recommend serving it with chives, however, to make it more refreshing, you can also serve with fresh mint. Enjoy!
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Ingredients:

 

Difficulty: Easy
(serves 4)

 

Printable PDF-recipe (no photos)

 

2 tbsp olive oil
1 big onion, diced
1 fennel bulb, trimmed and diced
2 carrots, peeled and diced
500 gr. golden beetroot
2 tsp ground ginger
1.5 lt. (or 6 cups) vegetable broth (or just water if you don’t have broth)
1 tsp salt
3 tbsp freshly squeezed orange juice
1 tbsp freshly squeezed lemon juice

 

to serve:
fresh chives or fresh mint

 

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1. In a large pan suitable for soup, put olive oil on medium high heat for about 20 seconds, then add onion and fennel. Saute for about 5 minutes, until onion becomes translucent.

 

 

 

 

 

2. Add carrots and continue to cook by stirring for 2 more minutes.

 

 

 

3. Add golden beetroot and ground ginger and stir a little.

 

 

 

 

4. Add vegetable broth (or water) and salt. Stir, cover with a lid and let it boil. When it starts boiling, turn the heat down to medium and let the soup cook until all vegetables are soft, about 20-25 minutes.

 

 

 

 

5. When the veggies are soft, turn off the heat and puree the soup using a blender.

 

 

6. Put puree soup back on medium heat. Add orange and lemon juice and stir. Cook for about 3-4 minutes. Taste and add more salt if needed. Turn off the heat and serve warm with fresh chives or fresh mint. Enjoy!