Roasted Beet Soup with Fennel and Orange

Name: Roasted Beet Soup with Fennel and Orange
Ingredients: 2 pounds beets, peeled and cut into 1/2-inch cubes; 1 large (about 1 pound) fennel bulb, cut into wedges (reserve fronds for garnish); 4 tablespoons extra virgin olive oil, divided; 1/2 teaspoon dried thyme (or 2 teaspoons fresh); Kosher salt; Freshly ground black pepper; 1 large onion, sliced; 2 garlic cloves, chopped; 4 cups vegetable stock; 1 cup freshly squeezed orange juice (reserve zest of 1 orange for garnish); 1/2 teaspoon red wine vinegar

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Roasted Beet Soup with Fennel and Orange - Sweetened up in the oven and pureed with good vegetable stock, beets make a gorgeous, almost creamy (yet vegan) soup. This Roasted Beet Soup recipe...

Keywords

Roasted Beet Soup with Fennel and Orange
beets pureed with good vegetable stock
creamy vegan soup recipe
Roasted Beet Soup recipe

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Ingredients

2 pounds beets, peeled and cut into 1/2-inch cubes
1 large (about 1 pound) fennel bulb, cut into wedges (reserve fronds for garnish)
4 tablespoons extra virgin olive oil, divided
1/2 teaspoon dried thyme (or 2 teaspoons fresh)
Kosher salt
Freshly ground black pepper
1 large onion, sliced
2 garlic cloves, chopped
4 cups vegetable stock
1 cup freshly squeezed orange juice (reserve zest of 1 orange for garnish)
1/2 teaspoon red wine vinegar