Recipe: Beet Soup with Fennel Yogurt and Potato Latkes

photo-1526401363794-c96708fb8089.jpeg

Now that autumn is in full swing, salads are out and belly-warming food is in. When the temperatures drop, soup is always at the top of my list—it’s a great lunch swap from salad but is still super healthy.

Ingredients:

3 beets, peeled and chopped
1 Tbsp olive oil
1/3 cup milk
1 Tbsp butter
1/2 cup water
1 cup chicken stock
1/2 cup yogurt
Handful fennel leaves, chopped
Pinch celery salt

Directions:

  1. Preheat the oven to 300 degrees F. Roast your beets with some salt, pepper, and olive oil for 30 minutes.

  2. Place the roasted beets in a food processor or blender, and mix with milk, butter, water, and chicken stock.

  3. Pour the blended ingredients into a saucepan and simmer for 30 minutes.

  4. Meanwhile, make your fennel yogurt. Take yogurt and a handful of chopped fennel leaves (or dill), and combine with a good pinch of celery salt.

  5. Serve the finished soup and yogurt with a good hunk of crusty bread or potato latkes.



DiningKismetRecipes