Roasted Beet and Fennel Soup

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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.

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