- 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.