Roasted Beetroot and Fennel Soup Recipe


Roasted Beetroot and Fennel soup that is so full of flavour, and easy to prepare! We've had a few mornings that felt a bit chillier, announcing that autumn is on its way! We love this time of the year, and soups are great as an easy mid-week meal served with a slice of artisan bread, or serve a small portion as a starter as part of a dinner party.

This recipe makes 1 litre of soup, so enough to feed a (small) family. Leftovers make for a a quick and easy lunch!


  • 5 large Beets
  • 1 large Fennel bulb including stalks
  • 1 Onion
  • 1 Tsp Cumin Seeds
  • 2 C Vegetable Stock
  • Olive Oil
  • Salt & Pepper to taste

    For serving:

  • Sour Cream


    Preheat the oven at 200C. Peel and cut the beets in pieces, and place on an oven tray. Drizzle with olive oil, and add salt and pepper to taste. Place the tray in the oven to roast the beets.

    Rough chop the fennel, and keep some sprigs for garnish later. After roasting the beets for about 45 minutes, add the fennel to the tray and continue roasting. After 15-20 minutes the fennel will start browning, and beets will be ready too.

    Chop an onion, and sauté in olive oil on low to medium heat. Use a pot large enough for the soup. Add the cumin seeds, and stir regularly, to prevent burning. Once the onion is glazed, set aside.

    Take the beets and fennel out of the oven, and add to the OmniBlend jug. Add the onion and cumin too, and add 1 cup of stock (or just water, adding the sachets of stock later, if not using homemade stock). If using stock, make sure it's cold or lukewarm. Blending hot liquids can be risky as the vacuum the power creates in combination with the heat, can push the lid off. So rather leave the stock to cool down before blending.

    Add the lid, and start blending on low speed, increasing to high, for 90 seconds or more if desired.

    Return the soup to the pot, add the other cup of stock, and heat up.

    Serve with a dollop of sour cream and a sprig of fennel. Enjoy!

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