If you’re feeling chilly, go into the kitchen and make this warming and deliciously flavoured recipe for Beetroot, Fennel and Pomegranate Soup.

1kg Beetroot
2 Large Onions – peeled and roughly chopped
1 Fennel Bulb – washed and sliced
2 Garlic Cloves – peeled and thinly sliced
1 Handful Sprigs of Fresh Thyme – washed and left whole
2 Oranges – zest of 1 and juice of 2
1 Bay Leaf
1tsp Fennel Seeds
Olive Oil
30 ml Honey
15ml Verlaque Pomegranate Concentrate
1,5L Vegetable or Chicken Stock
Salt flakes & Freshly Cracked Black Pepper

How to
Preheat oven to 200 C

Place the beetroot into a roasting dish, sprinkle with salt and drizzle with some Olive Oil, place some of the thyme sprigs on top & roast for about 40-50 minutes until just tender.

Allow to cool then remove the skins from the beetroot.

Using a large saucepan, pour in a bit of olive oil, then saute the onions, fennel and garlic until glazed and translucent.

Add the orange zest, juice, bay leaf, rest of the thyme (just the leaves picked off the sprigs), fennel and cumin and saute simmer a few minutes

Cut the beetroot (keep one whole for later use) into large cubes and place in the pot

Add the rest of the ingredients and bring to the boil.

Lower the heat and allow the soup to simmer for about 30 minutes.

Allow to cool down and then puree the soup with a stick blender

Taste and adjust seasoning, adding a bit more honey too if needed.

Serve with a swirl of creme fraiche, a scattering of chopped fennel fronds and some nut & seed sprinkle mix (from Woolworths)

Cut the remaining beetroot into little dice and place some on top of the soup in each bowl. Drizzle on a little bit of fruity extra virgin olive oil and a tiny pinch of hot smoked paprika

Serve some crusty sourdough or rye bread on the side.


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