Roasted Beet and Fennel Soup Recipe | Co+op
Beautiful, bright roasted beets star in this creamy, earthy soup. Serve hot with a swirl of sour cream or plain yogurt.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.grocery.coop.
Ingredients
- 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
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