Creamy roasted beet, fennel and white bean soup with radish-dill yogurt
An original, silky and vibrant soup that combines the earthy sweetness of roasted beets with caramelized fennel and white beans for a creamy texture without relying on heavy cream. It is finished with a fresh radish-dill yogurt for contrast and an aromatic lift.
Important notice: This recipe is not medical advice. Consult your healthcare professional.
Ingredients
- 500 g medium beets (peladas and cut diced of 2 cm)
- 250 g fennel bulb (without stalks duros, thinly sliced)
- 150 g yellow onion (chopped)
- 3 cloves garlic (chopped)
- 45 ml olive oil (divided)
- 2 g dried thyme
- 2 g ground cumin
- 2 g sweet paprika
- 240 g cooked white beans (escurridas and enjuagadas)
- 900 ml vegetable broth (hot)
- 120 g plain Greek yogurt
- 60 g radishes (grated fino)
- 8 g fresh dill (chopped, divided)
- 15 ml lemon juice
- 6 g salt (or to taste)
- 1 g black pepper (freshly ground)
- 120 ml water (solo si hace falta ajustar the textura)
Nutrition facts
per serving
Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.
Allergens
Instructions
- 1
Preheat the oven to 220 °C / 425 °F. Place the beets on a tray and toss them with 1 tablespoon olive oil, half of the thyme, 1/2 teaspoon salt, and a pinch of black pepper. Roast for 30 minutes, stirring halfway through, until tender and lightly caramelized at the edges.
- 2
While the beets roast, heat the remaining olive oil in a large pot over medium heat. Add the fennel and onion with 1/4 teaspoon salt and cook for 8 to 10 minutes, stirring, until softened and starting to turn golden.
- 3
Stir in the garlic, cumin, sweet paprika, and the rest of the thyme. Cook for 1 minute, stirring, until fragrant without letting the garlic burn.
- 4
Add the cooked white beans and hot vegetable broth. Bring to a gentle boil, reduce the heat, and simmer for 10 minutes so the flavors meld.
- 5
Add the roasted beets to the pot and blend the soup with an immersion blender or countertop blender until very smooth. If you prefer a lighter consistency, add the water gradually. Adjust with the remaining salt, black pepper, and half of the lemon juice.
- 6
In a small bowl, mix the Greek yogurt with the grated radishes, half of the fresh dill, and the remaining lemon juice. Season with a pinch of salt and pepper.
- 7
Serve the soup hot in shallow bowls. Top each portion with a spoonful of the radish-dill yogurt, finish with the remaining fresh dill, and drizzle with olive oil if desired.
Chef tips
For a deeper color, roast the beets spaced apart so they caramelize instead of steaming. Blend for an extra minute for an even silkier texture.
Substitutions
You can replace the Greek yogurt with plain plant-based yogurt for a vegan version; in that case, also use fully plant-based vegetable broth. If you do not have dill, use fresh parsley, though the flavor will be less aromatic and anise-like.
What I used to make it
Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.
Illustrative imageNinja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
Illustrative imageCosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
Illustrative imageVictorinox Fibrox Pro 8" Chef’s Knife
Chopping, slicing and cutting strips
- The knife I use most when cooking
- Chops, slices and cuts into strips
- Keep it sharp and hand-dry it
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