Beet Apple Fennel Soup

An homage to borscht, this stunning pink soup is a delicious addition to your meal rotation in early fall when the last of summer's beets overlap with the first haul of apples. 

The ingredients in this soup are excellent for both pregnant and nursing moms, as well as the rest of the family:

Fennel: A rich source of beta-carotene, vitamin C, fennel is excellent for the immune and digestive system. It is full of calcium, magnesium, iron, sodium, potassium, copper, zinc, manganese, chromium, to name a few, and contains decent amounts of phenols and isoflavonoids. Fennel is used for increasing lactation, promoting menstruation, facilitating birth, and increasing libido. It also has excellent research behind its ability to treat infant colic, and help with flatulence, bloating, and loss of appetite. 

Beets: Well known for their liver cleansing effect, beets also aid in lowering blood triglycerides and hypertension, Nutritionally, they are a great source of vitamin A and C, iron, and other minerals, carotenoids, and dietary fiber. In my opinion, Arabino-oligosaccharides are derivatives of beet pectin that have demonstrated the ability to stimulate growth of colonic bacteria, including Bifidobacterium, Bacteroides, Lactobacillus, and to decrease growth of Clostridium, which is a harmful bacteria in the gut. 

Apple: An apple a day keeps the doctor away. Among long list of health benefits from apples, they are rich in flavonoids which act as antioxidants to prevent numerous ailments. Phenolics found in apple actually protect against certain neurodegenerative diseases. 

This soup was delicious and the ingredients were simple enough that my husband, myself, and our 8 month old son got to enjoy it!



  • 2 tablespoons extra virgin olive oil
  • 1 organic fennel bulb, diced
  • 1 organic yellow onion, diced
  • 4 organic garlic cloves, minced
  • coarse sea salt
  • 3 medium-large organic beets, roughly chopped
  • 2 organic apples, roughly chopped (pro tip: leave skins on for extra fiber!)
  • 4 cups organic vegetable stock
  • freshly ground black pepper
  • organic chives, finely hopped, fo serving


  1. Heat the olive oil in a soup pot over medium heat, add the fennel, onion, and garlic, and sauté until golden, for about 10 minutes.
  2. Add the apples and beets to the pot and pour in the stock. Turn the heat to high and bring to a boil.
  3. Once boiling, turn the heat to low, and let the soup simmer until the beets and apples are completely soft, about 30 minutes. 
  4. Carefully puree the soup with an immersion blender or powerful blender such as a vitamin. 
  5. Season to taste with salt and pepper.
  6. Portion and serve with freshly chopped chives on top.
  7. Optional: This soup is delicious with a spoonful of greek yoghurt and a spoonful of horseradish mixed in!
  8. This soup can be enjoyed either hot or cold! Bon apetite!


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