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

  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.

GF V veg DF

Yield: 6 servings