Beets are among the many foods that I rarely cooked before I owned a Sun Oven and have proven to be the most surprising. From simple salads and soups to pasta sauces and even sliders, their versatility never ceases to amaze.

Sun Oven Beat and Fennel Soup

(adapted for the Sun Oven from Bon Appétit)


2 tablespoons olive oil

1 medium onion, finely chopped

1 medium fennel bulb, chopped

1 1/2 teaspoons fennel seeds

2 large beets, peeled and diced

2 cups broth, chicken or vegetable

4 ounces cream cheese, softened


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 soup with additional broth or water to obtain desired consistency. Adjust for salt and pepper.

Makes 4 to 6 servings

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