Beet and Apple Soup with Fennel and Dill

Ingredients:

• 1 tablespoon olive oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 teaspoon fennel seeds
• 4 cups peeled and chopped beets
• 2 apples, peeled and chopped
• 4 cups vegetable broth
• 1/4 cup chopped fresh dill
• Salt and pepper to taste

Instructions:

1. Heat the olive oil in a large pot over medium heat.
2. Add the chopped onion and sauté for 5 minutes, or until softened.
3. Add the minced garlic and fennel seeds to the pot and sauté for 1-2 minutes, or until fragrant.
4. Add the chopped beets, chopped apples, and vegetable broth to the pot and bring to a boil.
5. Reduce the heat to low and simmer the soup for 20-25 minutes, or until the beets and apples are tender.
6. Puree the soup using an immersion blender or transfer it to a blender and blend until smooth.
7. Stir in the chopped fresh dill and season the soup with salt and pepper to taste.
8. Serve the beet and apple soup hot, garnished with a dollop of sour cream or Greek yogurt, if desired.