Roasted Beet and Fennel Soup
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Cooking tools:
- Oven
- Baking sheet
- Pot
- Chef's knife
- Cutting board
- Measuring spoon
- Wooden spoon
Ingredients
- 2 pounds medium beets (washed, unpeeled, and trimmed)
- 2 Tblsp olive oil
- 2 cups yellow onion (diced)
- 2 cups fennel bulb (diced)
- 2 tsp fresh garlic (minced)
- 4 cups vegetable stock
- 1 cup orange juice
- Salt
- Pepper
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