Golden Beet and Fennel Soup is an earthy creamy healthful soup. Packed full of nutrients and fiber for a delicious side dish or light main dish!
Have you noticed that there is no recipe for borscht on this blog?
Nonsensical, I know.
Beets are the poster child for this site, and yet I’ve never exhibited one of the most world renowned ways of preparing red beets. I have no clue why.
But good news!
I’m here with a golden beet borscht recipe to celebrate beet soup!
Not only is this golden beet soup creamy, dreamy, and delicious, but it is also jam packed with nutrients.
Made with yellow beets, fennel, garlic, broth, a splash of wine, and some spices, this simple vibrant soup recipe is positively packed with Vitamins and minerals.
Let’s make this easy yellow beet borscht recipe!
How to Make Golden Beet Soup:
- In a large stock pot or Dutch oven, add the oil, fennel, chopped beets, and garlic, and heat to medium. Sauté, stirring occasionally for 10 minutes. Add the salt, turmeric, and red pepper, and sauté for another 2 minutes.
- Add the broth (or water) and wine. Bring soup to a full boil. Reduce heat, cover, and simmer for 40 to 50 minutes, or until beets are tender.
- When soup has finished cooking, transfer it to a blender and blend until smooth.
- Serve soup with sliced radishes, chopped cilantro, sesame seeds, and/or pistachios.
Flavor-wise, my version of the recipe turned out tasting like creamy chicken soup because I used chicken broth instead of water (which is what the original recipe calls for).
I found this flavor to be absolutely delightful, but if you’re looking for that pronounced earthy/sweet fennel and golden beet flavor (and/or to keep the recipe vegan), you can replace the broth with water.
If you’re looking for more healthy soup recipes, here are some great options!
More Soup Recipes:
- Crock Pot Curry Lentil Soup
- Chunky Tomato Basil Soup
- Vegan Butternut Squash Soup
- Rustic Minestrone Soup with Rice and Kale
Beet soup. We’ve got this!
Golden Beet and Fennel Soup
Ingredients
- 2 Tbsp avocado oil or olive oil
- 1 large fennel bulb sliced
- 2 pounds golden beets peeled and chopped
- 4 cloves garlic minced
- ½ teaspoon kosher salt
- ½ teaspoon ground turmeric
- 1/4 teaspoon red pepper
- 6 cups low-sodium chicken broth*
- ½ cup dry white wine
For Serving:
- ½ cup radishes sliced
- 2 teaspoons fresh lemon juice
- pinch salt
- Cilantro
- Sesame Seeds
- Pistachios
Instructions
- In a large stock pot or dutch oven, add the oil, fennel, chopped beets, and garlic, and heat to medium. Saute, stirring occasionally for 10 minutes. Add the salt, turmeric, and red pepper, and saute for another 2 minutes. Add the water (or broth) and wine and bring to a full boil. Reduce heat, cover, and simmer for 40 to 50 minutes, or until beets are tender.
- While soup is cooking, combine the sliced radishes with the lemon juice and salt in a small bowl.
- When soup has finished cooking, transfer it to a blender and blend until smooth.
- Serve soup with sliced radishes, chopped cilantro, sesame seeds, and/or pistachios.
Notes
Nutrition
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Hi there if you can’t get golden beetroot can you use the normal red beetroot?
Hi Matthew,
Absolutely! Any type of beet will work 😀
Can you please clarify the red pepper ? in the recipe? I’m not sure what kind or the quantity.
Hi Wendy, I use 1/4 teaspoon of red pepper flakes. Hope you enjoy!
If you’re not addicted to borscht, you’re not making it right.
Thank you for sharing this recipe. This is by far one of the most flavorful and beautiful soups I have ever made. It goes to the top of my list. This soup is amazing.
I love beets but never have tried golden ones before! This soup looks beautiful and I definitely am curious to know what it tastes like..
Ummm this is one of the most absolutely gorgeous soups I’ve ever seen. And I don’t like beets OR fennel.
I’ve never had golden beets, but ths soup is so pretty! Love the color!
Ugh, these photos are so gorgeous! I’m sure that the whole red thing is all in your head but this soup sounds better than borscht anyways. Cheers to 2015 girl!
I love beet soup. It’s so earthy and yummy in my tummy. And yellow beets are far less messy and potentially clothes ruining, so I’m down with that!
I can’t believe I haven’t tried beets and fennel together outside of a salad! Completely obsessed wit this and pinning it to make later.
This looks so delicious – I love all the toppings! Wishing you a wonderful new year Julia!
The radish, cilantro and lime remind me of bahn mi. I wonder how a little chili oil and sliced jalapeño would go with this soup? I’m hoping my local market has golden beets for me today! Cheers and Happy New Year!
What a gorgeous soup! It sounds delicious, and I adore the color. Amazing! Pinned 🙂 happy holidays!
THE COLOR OF THIS SOUP. Speechless. It’s 10 am which means it’s practically lunchtime and a bowl of this soup would be perfection.
Ain’t she a beaut? I say brunch on it, girl! 😉