Beet & Fennel Soup with Filmjölk

Mind Blown... I think this recipe dropped down from the divine clouds and landed in my little head just so I can share with you! Or maybe I was drawn to the bright colored stems in this dreary cold winter. Either way this soup is a beautiful flavor combo of earthy, sweet, and tart. And isn't is just gorgeous? Since it has been 20 degrees and freezing in New York, my body has been craving warming and comforting foods and this was exactly what I needed. After enjoying a delicious bowl I instantly

felt light, lofty, nurtured, and satisfied. What more can you ask?

So what's the skinny on beetroot?

In the ancient Ayurvedic system beets rejuvenate tired blood and cleanse the liver.

Beetroots have long been used for medicinal purposes, primarily for disorders of the liver as they help to stimulate the liver's detoxification processes due to their strong diuretic properties. ( Warning!! Beets may cause your pee and poo to turn pink, don't fret it's nothing to be worried about). Beets are an excellent source of folic acid and a very good source of fiber, manganese (good for your bones, liver, kidneys, and pancreas) and potassium. Beets are also a unique source of betaine, a nutrient that is known to help fight inflammation, protect internal organs, enhance performance, and likely help prevent numerous chronic diseases.

Sprout Tip: I don't recommend eating beets everyday since they have the highest sugar content of all vegetables and are very high in carbohydrates. The beet greens however, can be eaten everyday!! You can use the greens in soups, salads, or sauté like you would spinach. 

What the heck is Filmjölk? I actually didn't know myself until I was shopping yesterday at Whole Foods. Like I mentioned earlier the universe guided me to the perfect ingredients need to make this heavenly recipe. Filmjölk (also known as fil) is the name for traditional drinkable yogurt in Sweden; it is slow fermented using lactococcus and Leuconostoc culture strains which give it a soft buttery flavor, but is also quite tangy. The vanilla flavor worked well to balance the sweetness. 

Beet & Fennel Soup with Filmjölk

Creamy earthy vegetarian soup made with love to brighten your day! 

Served as a starter or light meal, it's especially satisfying with a piece of toasted bread.


  • 1 Bunch ( 3-4 large beets) Beets
  • 1 Fennel Bulb
  • 1 Yellow Onion
  • 2 Cloves Garlic
  • 2 Cups Vegetable Stock
  • Dollop Siggi's Filmjölk - Vanilla
  • 2 Tablespoons Olive Oil
  • 2 Sprigs Thyme
  • Fresh Ground Pepper
  • Sea Salt


Wash and dry produce. Cut the stems off the beet root, slice the fennel ( leaving the fronds to the side), dice yellow onion, and mince garlic.

Boil hot water. Add Beets to boiling water with a dash of salt. Cook 25-30 minutes, or until tender. Remove from water and set aside.

Discard water. Heat 2 tablespoons of olive oil in a large pot over moderate heat. Add the onion and cook, stirring occasionally, until softened, about 15 minutes. Add the garlic and cook, stirring, for a minute or two until fragrant. Add the beets, fennel, thyme leaves, and vegetable broth, bring to a boil, and then reduce to a simmer for 15 minutes.

Using a high speed blender, puree the mixture. Transfer the puree to a large pot and bring to a simmer. Season with salt and pepper.

Serve with a dollop of Filmjölk and garnish with fennel fronds.

Yield: 4 Servings

How do you enjoy beets? Share your comments below.