Beetroot and Balsam Fir Soup

 
This beet, dill and fir soup is a forest flavoured soup. It is comforting and perfect for summer, fall and winter. This beet soup does not contain cream. It is vegan.

Recipe : Chloé Ostiguy

 
 

Ingredients

  • 4 large beets

  • 1 large onion

  • 4 garlic cloves

  • 125 ml (1⁄2 cup) sunflower oil

  • 1 l (4 cups) vegetable broth

  • 1 tablespoon crushed fennel seeds

  • 1 teaspoon hot pepper flakes

  • 3 garlic flower stalks

  • 1 teaspoon sea salt

  • 1 teaspoon pepper

  • 2 tablespoon gluten free tamari

  • 2 tablespoon apple cider vinegar

  • 3 tablespoon balsam fir powder

  • 60 ml (1⁄4 cup) white wine

 

Preparation

Cut the beets and onion in cubes, and the garlic flower in juliennes.

In a cooking pot, heat the oil and brown the onions and the garlic flower. Deglaze with white wine.

Add the beets, the fennel and the pepper flakes. Cook a few more minutes and add the vegetable broth.

Add the other ingredients and simmer at medium heat for about 25 minutes or until beets are tender.

In a high-speed mixer, blend the soup until a homogeneous mix is obtained.

Serve with some fresh dill sprigs and sprinkle with balsam fir powder.

Enjoy!