1 large beet (cup into 1/2 inch-thick 2x2-inch squares)
4 cups organic chicken broth
1 large chopped fennel bulb
1/2 diced 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.
Jenny Noland, MS, CNS, CNGS, CKNS, LDN, MBA
Functional Nutritionist in Eugene, Oregon
Board-Certified Nutrition Specialist
Board-Certified Nutritional Genomics Specialist
Board-Certified Ketogenic Nutrition Specialist
Certified Oncology Nutrition Specialist
Personalized Nutrition Therapy for Metabolic Dysfunction and Cancer Care
To learn more about our services, please visit the Service Offerings page.
To book a discovery call, please visit the Book Consult page or call 541-255-5047.