Beet Fennel Soup for Detox

September 9, 2016




  • 1 large beet (cup into 1/2 inch-thick 2x2-inch squares)

  • 4 cups organic chicken broth

  • 1 large chopped fennel bulb

  • 1/2 dices white or yellow onion

  • 1/4 medium size chopped purple cabbage

  • 1-2 tablespoons olive oil or avocado oil: Do not use extra virgin olive oil.

  • 1/2 teaspoon ground cinnamon

  • 1/2 teaspoon chili powder

  • 1/2 teaspoon freshly ground black pepper

  • pink salt

  • 1 tablespoon chopped cilantro or fennel fronds


  • Place cut up onions, beets, cabbage, fennel, cinnamon and chili powder in oil in a large saucepan and sauté until soft and juicy.

  • Then add the organic chicken broth, salt and pepper. Bring to a boil, reduce heat and simmer for 30 minutes or until everything is tender. 

  • Place the mixture in a blender; process until smooth. Stir in salt and pepper.

  • Ladle soup into bowls. Sprinkle evenly with chopped cilantro or fennel fronds.


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