Beet Soup with Caramelized Fennel, Lime Yogurt and Candied Walnuts

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Beet Soup with Caramelized Fennel, Lime Yogurt and Candied Walnuts

Beet Soup:

1 Bunch of Red Beets (6 Beets)
1/2 Red Onion
1/2 Leek
3 Cloves of Garlic
1/2 Cup Red Wine
Salt

Caramelized Fennel:

1/2 Fennel Bulb
1 tbls of Butter
2 tbls Sugar

Lime Yogurt:

1/2 Cup Greek Yogurt
2 tbls Honey
2 tbls Lime Juice (zest)

Candied Walnuts:

200g Walnuts
1/2 Sugar
1/4 Water



Beet Soup:

Start by placing beets in a medium sized pot, fill with water and add a touch of salt. Place on stove top and bring to a boil. Reduce to a simmer. Cook beets until they are fork tender (pierce the beets with a fork). Remove from heat, strain (saving liquid) and peel beets.

Roughly chop the red onion, leek and garlic. In a medium size pot add a touch of oil and place heat to medium. When the oil has heated add the onions, leeks and sautee for 8-10 mins or until translucent, occasionally stir. Add garlic and continue to cook for 2-3 mins. Deglaze with red wine, reduce wine by half. Season with salt. Roughly chop the beets and add to pot. Fill the pot roughly half way up with the beet water or until liquid just covers veg. Simmer for 20 mins, remove from heat. Blend in a stand blender until smooth. *note you can adjust the consistency with the reserved beet water. Taste and add final seasonings.

Caramelized Fennel:

Top and tail fennel bulb. Cut fennel in half (save one half for another recipe), with the remaining half cut fennel into small dice. In a small pan place on cooktop bring temperature to a medium heat. Add butter and a touch of oil, add fennel and sauté for 8-10 mins. Fennel should darken in colour (light golden brown). Make sure to season and finish by adding the sugar. Cook for 2 more mins stirring the fennel to coat with sugar. Remove from heat.

Lime Yogurt:

In a mixing bowl add yogurt, lime juice, zest, honey and pinch of salt. Mix. Keep aside.

Candied Walnuts:

Pre-heat oven to 350. In a small pan add sugar, water, cinnamon. Bring to a simmer, allow the mixture to reduce till thick. Take off heat, add walnuts. Coat the walnuts by folding them into the mixture. Place the coated walnuts on a baking tray in the oven for 10-15 mins. Remove and allow them to cool. On a cutting board roughly chop the walnuts with a knife. Set aside.