Roasted Beets and Fennel Soup

Ingredients: Serves 6. Prep time: 40 minutes active; 90 minutes total.
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

Preparation
Preheat the oven to 350 degrees 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.

Serving suggestion
Serve this rustic, French-inspired soup “a la vieille Russie” (hot with a swirl of 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.

Posted with permission from StrongerTogether.coop. Find more recipes and information about your food and where it comes from at Stronger Together.Coop.

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