Beet and Fennel Puree
Beet and Fennel Puree
Wonderful for your liver and reducing inflammation, this puree is great hot or cold
Total Time 1 hour
Servings 4
Ingredients
- 2 Tb coconut oil or ghee
- 1 fennel bulb large, thinly sliced, ends removed
- 2 cloves garlic
- 1 in. ginger root fresh, peeled
- 4 red beets medium, peeled and chopped
- 1 yellow onion medium, chopped
- 1 bay leaf
- 1 tsp sea salt
- 1 Tb lemon juice
- 3 cups bone broth of veggie mineral broth
Instructions
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In a heavy bottomed pot, heat the cooking oil on low heat. When oil has melted sauté the fennel for 10 minutes or until it softens.
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Add the garlic, ginger and onion to the pot and cook for a few more minutes.
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Add the broth, beets, bay leaf and salt. Simmer for 40 minutes.
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Remove the bay leaf. Transfer the soup to a high speed blender and mix until smooth. Squeeze fresh lemon when ready to serve.