Dishing Up the Dirt

Beet Fennel Soup

I’m on a fennel kick! We’re harvesting the last planting of fennel at the farm and I’m doing my best to incorporate it into as many different kinds of meals as I can. This past weekend’s Apple-Fennel Crisp was a huge hit at the farm and I plan on making that again for Thanksgiving.

This soup is a wonderful and easy soup to warm up with on a cold fall evening. It really only has a few ingredients yet it packs a lot of flavor and feels rich and satisfying while being incredibly nourishing. I love the color, texture and ingredient list in this soup and I hope you all enjoy it as much as we all did.


Beet Fennel Soup

Prep Time: 15 minutes    Cook Time: 30 minutes    Serves: 4

  • 2 Tablespoons butter
  • 1 large yellow onion, finely chopped
  • 1 large fennel bulb, finely chopped
  • 2 teaspoons fennel seeds
  • fat pinch of salt
  • 3 large beets, cut into small chunks
  • 1/2 cup dry white wine
  • 2 1/2 cups water (plus more to thin if needed)
  • 1 cup whole milk plain yogurt
  • fennel fronds for garnish


  1. Heat the butter in a large dutch oven over medium high heat. Add the onion, fennel, fennel seeds and salt. Cook stirring occasionally until the veggies begin to soften, about 8 minutes. Add the beets and stir to coat. Pour in the wine and bring to a boil, reduce the heat and and simmer until most of the liquid has evaporated. Add the 2 1/2 cups of water and bring back up to a boil. Reduce the heat and simmer for 20 minutes or until the beets are tender.
  2. Carefully transfer the soup to a blender, add the yogurt and blend on high until completely smooth. Season to taste with salt and pepper and serve warm. (If the soup seems to thick add a little more water to thin to your desired consistency).


This recipe is adapted from Bon Appetit.

Leave a Reply

3 thoughts on “Beet Fennel Soup

  1. Amalia says:

    The intensity of the fennel mellows here and the butter provides such a nice richness and depth. Happy to use some of those beets that are threatening fridge-domination! This soup was perfect for a cool evening around the fire pit. I subbed vegan butter and yogurt for this particular crowd. Gotta love an adaptable recipe!

    1. Andrea says:

      So happy to hear!!!

  2. Cindy says:

    Made this today and I wish I could post a photo because it is the most beautiful shade of magenta/pink! I love the tanginess the yogurt brings to earthy beets. I will be making this again soon…
    Thank you so much for sharing this delightful recipe!

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