Caramelized Beet and Fennel Soup w/ Chicken
If you’ve got a sweet tooth, you’ll love the sweetness that our purple friend, the beet, lends to this soup. Beets are quite nutrient-rich and are high in betaine, a nutrient that can help reduce heart disease risk by lowering homocysteine levels in the body. So enjoy this weet soup post-workout, knowing that you just got a double dose of heart disease protection - exercise + beet betaine.
Prep time- 10 minutes
Cooking Time- 50 minutes
Ingredients
Soup Base
Coconut oil or butter- 1 tbsp
Beets (peeled, rough chopped)- 4 cups
Fennel Root (core removed, rough chopped)- 1 cup
Pure honey- 2 tbsp (Located in our store)
Fennel Seed (ground) 1 tsp
Cinnamon- 1 tsp
Chili Powder 1/2 tsp
Water- 3 Cups
Chicken Broth- 2 Cups
Salt- 1 tsp
Soup Garnish
Instructions
Soup Base
Preheat large pot on medium-high heat. Add oil, beets, fennel root, honey, fennel seed, cinnamon, and chili powder. Saute until the juices have thickened. Add water, chicken broth and salt. Cover, reduce heat to medium-low and simmer until the beets are soft (approximately 45 minutes). Let the mixture cool for a few minutes. Puree with a blender or food processor until smooth and then pour back into the pot. Remove from heat. You can speed the process up by using canned beets instead of raw if you choose.
Soup Garnish
Season Chicken with salt. Preheat a large non-stick fryingpan on medium heat and lightly coat with oil. Saute chicken (in batches if necessary) until lightly browned and completely cooked (re-oil if needed in between batches). Add to soup base. Add the chicken and almonds to the soup base, reheat on medium and serve. To maintain the tenderness of the meat, avoid bringing the soup to a boil after the chicken has been added.
Serves 4 lar or 8 small.