golden beetroot, saffron and fennel soup

I love the fact that a beetroot flavoured soup can come out a pale golden colour. The addition of fennel seeds helps boost the aniseed influence of the fennel against the strong, earthy sweetness of the beetroot. Saffron adds both taste and colour to the dish.

3 medium golden beetroot, approx 500 g, peeled and chopped into chunks
1 small bulb fennel, approx 250 g, chopped
1 onion, chopped
2 cloves garlic, finely chopped
1 tsp fennel seeds
4 tbsp olive oil
1 litre vegetable stock
½ tsp salt
Pinch saffron
1 tbsp fresh parsley, finely chopped

View the full recipe at The Circus Gardener’s Kitchen →