Fennel, Beet and Ginger Detox Soup

Fennel, Beet & Ginger Borscht Soup Recipe

This easy soup is incredibly nourishing and full of flavor. Plus, the color is simply gorgeous, a beautiful magenta pink.

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Prep Time 5

Cook Time 25

Total Time 30

Course Soups and Stews

Cuisine American

Servings

Calories 154 kcal

Equipment

Ingredients

1 medium onion, yellow
1 bulb fennel (chopped and reserve 2 tablespoon fronds for garnish, if desired)
1 large beet (peeled and chopped)
1 large carrot (peeled and chopped)
4 cups vegetable broth
1 teaspoon garlic powder
1 teaspoon ginger, ground
1 pinch sea salt (to taste)
pinch black pepper, ground (to taste)
3 tablespoons tahini paste

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Instructions

Add onion, fennel, beet, carrot, and broth to a large soup pot over high heat.
Bring to a boil, then reduce heat to maintain a simmer. Add dry seasonings, then cook for 25 minutes or until all veggies are tender.
Add the tahini, then blend the soup into a smooth puree using an immersion blender or countertop blender.
Divide between 4 serving bowls and enjoy topped with optional fennel fronds.

🌿 The Harmony Method™ Pillars Supported 🌿

Rotation | Gut-Hormone-Mood | Flavor Infusion | Mindful Meal Mapping

Nutrition

Serving: 1 ServingCalories: 154kcalCarbohydrates: 22gProtein: 5gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 2gSodium: 112mgPotassium: 630mgFiber: 6gSugar: 10gVitamin A: 3119IUVitamin C: 14mgCalcium: 77mgIron: 2mg

The information shown is an estimate provided by an online nutrition calculator. Modify as needed and enjoy.

Keyword beet soup, borscht soup, detox soup

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