Overnight Baked Berry Banana French Toast
Apricot and Almond Pasta Salad
Crunchy Chicken or Chickpea Salad
Roasted Beet and Fennel Soup
Beautiful, bright roasted beets star in this creamy, earthy soup. Serve hot with a swirl of sour cream or plain yogurt.
2 pounds medium beets, washed, unpeeled and trimmed
2 tablespoons olive oil
2 cups diced yellow onion
2 cups diced fennel bulb
2 teaspoons minced garlic
4 cups vegetable broth
1 cup orange juice
Salt and black pepper to taste
- 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.
- 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.
GF V veg DF
Yield: 6 servings