Ingredients:
(serves 2 -3)
- 1 tbsp coconut oil
- 1/4 tsp fennel seeds
- 1 onion, roughly chopped
- 4 cloves garlic, crushed
- 2 cups peeled and chopped beets
- 1 cup chopped fennel bulb
- 1/2 liter chicken stock
- 1 bay leaf
- 1 tbsp lemon
- Salt & pepper to taste
To garnish:
- fennel fronds (the wispy greens attached to the fennel bulb)
- toasted pine nuts
- shredded poached chicken breast *
- cashew sour cream
Preparation:
- Heat the oil in a large pot
- Add the fennel seeds, onion and garlic and sauté for 5 minutes or until softened
- Add the chopped beet and fennel and sauté for another few minutes
- Add the stock and bay leaf and bring to a boil
- Reduce the heat and allow to simmer for about 30 minutes or until the beets are easily pierced with a knife
- Remove the bay leaf and blend with an immersion blender
- Stir in the lemon juice and salt and pepper to taste
- Pour into bowls (or allow to cool and chill in the refrigerator for later)
- Top with some cashew sour cream, shredded chicken, toasted pine nuts and chopped fennel fronds
* To poach a chicken breast, place in a pan half filled with water. Bring to a boil and allow to boil for 8 minutes. Turn off the heat, cover and let the chicken sit for another 15 minutes. Remove, allow to cool and shred
** To make cashew cream, soak 1/2 cup of cashews in water for a few hours. Blend with 2-3 tablespoons of water, 1/8 tsp of salt and 1 tbsp of lime juice
