Lorem ipsum dolor sit amet gravida nibh vel velit auctor aliquet. Aenean sollicitudin, lorem quis bibendum auci. Proin gravida nibh vel veliau ctor aliquenean.

Follow me on instagram

+01145928421
mymail@gmail.com

Roasted Beet and Fennel Soup

HomeRoasted Beet and Fennel Soup

Roasted Beet and Fennel Soup

Shared with permission from StrongerTogether.coop. Find more recipes and information about your food and where it comes from at www.strongertogether.coop.

Roasted Beet and Fennel Soup
Print Recipe
Servings Prep Time
6 40 minutes
Cook Time
50 minutes
Servings Prep Time
6 40 minutes
Cook Time
50 minutes
Roasted Beet and Fennel Soup
Print Recipe
Servings Prep Time
6 40 minutes
Cook Time
50 minutes
Servings Prep Time
6 40 minutes
Cook Time
50 minutes
Ingredients
Servings:
Instructions
  1. Preheat the oven to 350°F. Wrap the beets in aluminum foil and place on a sheet pan. Roast them in the oven for about 1 hour or until tender. Allow beets to cool, then peel and cut into small chunks. Set aside.
  2. Heat the oil in a large pot over medium-high heat. Add the onion, fennel and garlic and sauté for 10 minutes until soft. Add the chopped beets and the broth and bring to a simmer. Simmer the soup for 15 minutes. Remove from heat and add the orange juice and a pinch each of salt and black pepper. Using a stick blender or carefully, in batches, in a regular blender, blend the soup until smooth. Taste the soup and adjust for salt and black pepper if needed.
Recipe Notes

Serve this rustic, French-inspired soup “a la vieille Russie” (hot with a swirl of vegan sour cream, sour cream or yogurt), paired with simple oven-roasted chicken, duck or potatoes. A sprinkle of savory fresh herbs, like dill, thyme or chives, adds even more character.

Share this Recipe