Beet & Fennel Soup With Ginger
Created by Chef Leah GreenbaumServes: 4
Course: Appetizers & Soups
Diet: Vegetarian
Season(s): Summer, Fall
Ingredients
- 3 garlic cloves, minced
- 1 inch of ginger root, minced
- 1 3/4 pounds beets, peeled & finely shredded
- 1/2 pound cabbage, kale or other seasonal green, finely shredded
- 3/4 pound fennel, trimmed (reserve fronds) & finely shredded
- 1 large carrot, finely shredded
- 1 quart vegetable stock
- 3 tablespoons olive oil
- bay leaves
- 1 lemon, de-seeded and juiced
- salt & pepper to taste
- 1 teaspoon honey
- 3 tablespoons fresh dill, chopped
- sour cream for garnish (optional)
Instructions
Heat the olive oil over low-medium heat in a Dutch oven or heavy-bottomed soup pot. Add the ginger and garlic and saute, stirring, until fragrant but not browned. Add beet, carrot and fennel and cook for about 2 minutes or until vegetables are limp.
Add the stock and bay leaves and bring to a boil, then lower the heat to a simmer. Add cabbage, salt and pepper to taste and honey. Continue to simmer for 5 minutes or until cabbage is tender.
Turn off the stove and add the lemon juice, dill and fennel fronds (picking them off of any thick stems). Serve soup hot with a dollop of sour cream.
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