Summer Soup with Beets and Fennel

Beet Soup with fennel is the perfect summer soup to cool and detoxify the body. Fennel has the cooling, soothing properties to balance the sometimes intense qualities of summer weather. While beets are a beneficial detoxifier, supporting the liver and stimulating the bowel function, also aiding cholesterol levels. This recipe by Nutritionist, Renee Giroux-Wyton creates a healing summer soup loaded with folic acid, fiber, manganese, potassium, as well as betacyanin, the pigment that gives beets their rich purple-crimson colour, thought to be a powerful anti-inflammatory agent.

Servings: 4

Prep time: 40 minutes (plus 30mins for chilling, optional)


  • 1 medium beet, ends removed
  • 1 cup of fennel, bulb and fronds, diced
  • Juice of 3 lemons
  • 2 tsp. mint, minced
  • 2 tsp. fresh ginger, grated
  • 2 1/2 cups coconut water


Preheat oven to 450f. 

Line a baking sheet with foil.  Place beet on prepared baking sheet, drizzle with olive oil, and roast for 30 to 40 minutes or until cooked through and tender.

Removed beet from oven, carefully peel, and cut into cubes.  (you should have about 1 cup roasted beets.)

In a blender, combine roasted beets, fennel, lime juice, mint, ginger, and coconut water.  Puree your summer soup for 30 seconds.

Transfer blending vessel to refrigerator for 30 minutes until chilled.  Blend briefly if needed to recombine before serving.

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