• 2 Tbsp coconut oil
• 1 small fennel bulb- dice white parts
• 1 yellow onion diced
• 2 garlic cloves minced
• Stems from one bunch of beets chopped
• 5 cups vegetable or chicken broth
• Salt and pepper to taste

Heat soup pot to medium/high heat. Add coconut oil.  Add fennel, onion, and garlic.  Cook for 2-3 minutes. Add beet greens and cook until wilted. Add broth and bring soup to a boil.  Turn off heat. Use hand blender to blend soup as desired consistency.  Serve immediately.