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Creamy Vegan Apple, Fennel and Beetroot Soup


Happy Thursday, Soupers! Have you ever awaken craving a certain vegetable or fruit? That’s been the case for me for nearly two weeks. This time of the year, I can’t get enough of apples and beetroot? I thought that I could stand to wait a little longer … until I found this awesome soup inspiration on Instagram from @wildintrovertkitchen’s Mahima Latkar!  What better way to combine some of my favorite seasonal fruits and vegetables than in one soup!  We achieve maximum goodness with this Apple, Fennel and Beetroot soup!  In fact, it was so good that the teen girl didn’t even realize that it had fennel in it. Whether you serve warm or cold, it’s nothing but deliciousness in a bowl or mug.  Give it a try!


Measurement Conversion Chart

1 medium red delicious apple, cored and chopped
1/8 teaspoon garam masala
1 leek chopped
1 green onion chopped
1 shallot (raw), chopped
1 garlic clove, chopped
1 sprig rosemary
5 leaves of uncooked Napa 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 lime
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 apples, 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 sweated vegetables from the pan, and rosemary. 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, garam masala, and cherry vinegar.
  5. Bring soup to a low simmer and cook for 20-25 minutes. Then remove the rosemary.
  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 lime juice.
  8. For a finer version of the soup, strain it twice before serving.
  9. Garnish with remaining apple slices.

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