This Roasted Beetroot Fennel Soup which served with Greek yogurt or goat cheese is a healthy, delicious, and ridiculously easy way to enjoy some winter vegetables.
Hello everyone. Let’s be honest: the chances you won’t be able to see this post are high. If you still have access to this site, please remember: if you see an error message saying that “your IP has been blacklisted” next time, don’t get upset. I haven’t added your IP on my blacklist, I swear!
Remember I described this technical problem two weeks ago? Well, it’s back! Let’s celebrate! Haha, just some black humor. Believe me, I am not laughing (Only if hysterically, sometimes).
Who likes technical issues with your blog? Please raise your hands! Not many of you, I hope. While I am not sure about your professional backgrounds, I am guessing not all of us have technical / programming education, right? So my question is why can’t we just enjoy cooking and blogging? Why some kind of technical problems appear every now and then? I require a bag-free envoronment for every food blogger! Where do I sign this petition?
And the funniest part is that when I describe the problem on a WordPress’ technical forum emphasizing that I am a
silly person not savvy, people start suggesting some steps that require sound technical knowledge. It’s like: okay, I have found the place you’ve suggested to visit, so what’s next? What am I supposed to see? Okay, I might have found something suspicious, but how am I going to interpret this? And the most important thing, how can I do anything without ruining the entire website? (Trust me, I am capable of this, my friends!)
It’s been the first time I’m having a problem with WordPress itself, not the hosting company. And while my hosting company always helps me with other issues, I am baffled this time. My troubleshooting knowledge is limited to…deinstalling the plugins!
That’s indeed, a serious question, my friends. Do you have anyone who provides your technical support either on a regular basis or when a problem appears, for extra fees? Or probably there’s a secret organization who troubleshoots and supports a WordPress thing for free (The forums are not a huge help in my case)? I certainly don’t wont to invest any extra money since my blog doesn’t generate any profits, but probably this might make sense for people who cannot understand simple scripts. What do you think – please do share your experience.
Okay, let’s talk for a second about this delicious Roasted Beetroot Fennel Soup. It’s flavourful even though it’s ridiculously easy to make. Let’s pretend you already have roasted beets. So, what? This soup will be ready in less than 15 minutes. You’ll basically need to puree the veggies, add some water, whip everything up in a blender, then place the mixture in a pot (Adding more water if necessary), bring it to a boil, season…and done. You don’t really need to cook anything.
Of course, the
I just wish food bloggers’ lives in terms of the technical part were as simple as this Roasted Beetroot Fennel Soup #StressFree
- 5 medium beets (about 1 pound), roasted, cooled, peeled, and roughly chopped (See notes)
- 1/2 medium fennel, sliced (1 cup sliced); reserve some fennel for garnish
- 1 tbsp. olive oil
- 1 tbsp. balsamic (or 1-2 tbsp. lemon juice)
- salt and pepper, to taste
- 1 tsp. fresh thyme, chopped
- about 4 cups water
- goat cheese, feta, or greek yogurt to garnish
- In a pot heat the olive oil and cook the fennel, 5-7 minutes.
- Add the peeled chopped beets and the balsamic vinegar (lemon juice) and toss 1 minute.
- Place the veggies in a cup of your blender (You can also use an immersive blender), add 3 cups of water and puree until smooth.
- Return the puree in the pot. Add the remaining cup of water if you desire the thinner soup. Season with salt and pepper to taste and add the thyme. Try and adjust the spices.
- Bring to a boil then simmer 2-3 minutes.
- Serve with the reserved fennel, goat cheese (feta) or greek yogurt.
Note: To roast beetroots, preheat oven to 210-215 degrees C. (420-430 degrees F). Wrap each beet up in a piece of foil (better in a double layer). Place on a baking tray and roast for approximately 1 hour – 1 hour 20 minutes depending on their size. Check with a wooden stick – if it goes through the beets easily, they are ready.