Remember how I mentioned a while back that I hadn’t really been in a cooking kind of mood? Unfortunately, that went on for quite a while. I’m only just starting to get back into it. I think part of it is the change of seasons (it’s finally starting to feel a little bit like fall here in SoCal). So many bloggers seem to be most inspired by summer produce. But me? I prefer the produce that comes with the cooler temps. When I see stacks of beautiful squashes, pears, apples, it makes me want to get into the kitchen and prepare something warm and comforting.
I decided I want to make a soup for dinner at least once a week throughout the fall and winter. It’s a meal that everybody loves, it can usually be made ahead of time and warmed up (essential for busy evenings after the kids come home from school), and, since it’s just as easy to make a big pot as a small pot, I can have leftovers for lunch for several days after.
I made this Beet, Fennel & Apple soup for dinner Monday night. I made a double recipe, and the hardest part was peeling the beets, which really isn’t all that hard to do. There’s just a little sautéeing, and then you throw everything else into the pot and simmer. A quick purée at the end, and you’re done!
With so many girls in the house, you just know that a pink soup went over very well!
Beet, Fennel & Apple Soup
2 tablespoons extra virgin olive oil
1 fennel bulb, diced (save fronds for garnish, or another use, if desired)
1 yellow onion, diced
2 garlic cloves, finely minced
Coarse sea salt
3 medium beets, peeled and roughly chopped
2 small apples, peeled and roughly chopped (I used Fuji apples)
6 cups vegetable or chicken broth
Freshly ground black pepper
Fennel fronds or chopped chives for garnish, if desired
1. Heat the olive oil in a large pot over medium heat. Add the fennel, onion, garlic, and a big pinch of salt. Cook, stirring occasionally, for a bout 10 minutes. You want the vegetables to be softened, but not browned.
2. Add the beets, apples, and broth to the pot. Turn the heat up to high and bring to a boil. Reduce the heat, and simmer uncovered until the beets and apples are completely soft, about 30 to 35 minutes.
3. Blend the soup, either in a blender or in the pot with an immersion blender. Season with salt and pepper to taste.
Makes 4 servings
From It’s All Good, by Gwyneth Paltrow & Julia Turshen
(If it seems like I’ve been cooking from this book a lot—3 out of the last 5 post contain recipes from it—it’s because I have been cooking from it a lot! I really like this book, and all the recipes I’ve made from it have been wonderful.)