2 tablespoons extra virgin olive oil
1 fennel bulb, green parts discarded, white parts diced
1 yellow onion, diced
2 garlic cloves, finely minced
coarse sea salt
3 medium beets, peeled and roughly chopped
2 small apples, peeled and roughly chopped
6 cups vegetable or chicken stock
freshly ground black pepper
Heat the olive oil in a soup pot set over medium heat. Add the fennel, onion, and garlic along with a big pinch of salt and cook, stirring now and then, until softened but not browned, about 10 minutes.
Add the beets and apples to the pot and pour in the stock. Turn the heat to high, bring the soup to a boil, then turn the heat down and let the soup simmer until the beets and apples are completely soft, 30 to 35 minutes. Carefully puree the soup in a powerful blender and season to taste with salt and pepper.
Source: It's All Good - Gwyneth Paltrow and Julia Turshen