Recipe: Beet Soup with Fennel Yogurt and Potato Latkes
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.
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
Preheat the oven to 300 degrees F. Roast your beets with some salt, pepper, and olive oil for 30 minutes.
Place the roasted beets in a food processor or blender, and mix with milk, butter, water, and chicken stock.
Pour the blended ingredients into a saucepan and simmer for 30 minutes.
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.
Serve the finished soup and yogurt with a good hunk of crusty bread or potato latkes.