Updated: Oct 3, 2020
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
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.