Serves: 6
Total Calories: 310
Set Sun Oven out to preheat.
In a dark, light-weight pot, combine the oil, onion, fennel, and fennel seeds. Cover and cook in the Sun Oven until the vegetables begin to soften, 30 to 45 minutes. Add the broth and the beets, replace the lid and continue cooking in the Sun Oven until the beets are soft. Working in batches, puree the soup in a blender or food processor. Return it to the same pot and whisk in the cream cheese. Gently reheat over medium heat. If necessary, thin the soup with additional broth or water to obtain your desired consistency. Adjust for salt and pepper.
This Sun Oven Beet and Fennel Soup recipe is from the Sun Oven Cooking Cookbook. Download this Cookbook today.
"I must say this is the best recipe software I have ever owned."
-Rob
"Your DVO cookbook software saves me time and money!"
-Mary Ann
"Call it nutrition software, meal planning software, cooking software, recipe manager, or whatever you want. It is the software I use to stay healthy!"
-David
"Your software is the best recipe organizer and menu planner out there!"
-Toni
"Thank you so very much for creating such a wonderful cooking recipe program. I think this is the best recipe program there is!"
-Sarah
"I saw lots of recipe software for PC computers but I was having a hard time finding really good mac recipe software. I'm so glad I discovered Cook'n! It's so nice to have all my recipes in a computer recipe organizer. Cook'n has saved me so much time with meal planning and the recipe nutrition calculator is amazing!!!
-Jill
My favorite is the Cook'n Recipe App.
-Tom
