Please Login

Not part of the Simply Souperlicious community yet? Login or Register

Rhubarb, Beetroot and Fennel Soup


This time of the year, I still can’t get enough of beetroot.  We achieve maximum goodness with this Rhubarb, Fennel and Beetroot soup!

When one of our writers recently suggested a piece of rhubarb, I had to know if there could be a delicious soup to combine these two.  Guess what? There is and it’s absolutely smashes!  It’s souper simple to make and it makes a delicious option for lunch. At our house, we paired the soup with fish burgers and everyone was satisfied.

The best part about this soup is that it’s perfect both warm or chilled.  Wanna know the truth? It’s even better chilled. Give it a try!


Measurement Conversion Chart

2 stalks of rhubarb, chopped
1/8 teaspoon ginger
1 leek chopped
1 green onion chopped
1 shallot (raw), chopped
1 garlic clove, chopped
5 leaves of uncooked red cabbage chopped
1 fennel bulb chopped
3 beets chopped
1/8 teaspoon ground cayenne powder
2 cup(s) vegetable stock
3 tablespoon olive oil
1/2 tablespoon coconut butter
3 tablespoons cherry balsamic vinegar
1 cup, almond milk
1 squeeze lemon
A pinch of sugar
Pinch salt to taste

Author picture
Carolyn Moncel

Carolyn Davenport-Moncel is a digital media and communication consultant, author, mother, contrarian, book, music and reformed veggie lover and Founder and Souper-in-Chief at Simply Souperlicious, a platform devoted to helping fans "fall back in love with veggies" -- one local, seasonal, soup recipe at a time. Follow her veggie and soup journey on social media @simplysouperlicious.

by Carolyn Moncel
  • Prep 10min
  • Cook20min
  • Meal Time Lunch
  • Serves 3


  1. Heat 2 tablespoons olive oil in a pan over medium-low heat. Add onions, shallots, garlic, leeks and sweat until translucent and soft.
  2. Add chopped rhubarb, fennel, cabbage to the pan mixture and continue sautéing for 5 mins.  Then remove from heat.
  3. In a soup pot, pour in 1-2 cups vegetable stock or even plain water. Add beetroot. Add sweated vegetables from the pan. Add just enough stock to cover the surface of the contents of the soup (you can always add more stock later to thin down, if necessary!)
  4. Season with ground cayenne pepper, salt, ginger, and cherry vinegar.
  5. Bring soup to a low simmer and cook for 20-25 minutes.
  6. Using an immersion blender or stand blender, add almond milk and coconut butter, and blend soup until smooth—you may need to do this in two batches depending on your size blender. Place soup back in pot and reheat to serve.
  7. Season to taste, add a pinch of sugar and a final splash of lemon juice.
  8. For a finer version of the soup, strain it twice before serving.

Similar Recipes

Sign in or Register
Comments (0)
Want to comment?
Sign in or Register