Roasted Beet and Fennel Soup: This Strange Feat - Turntable Kitchen

Ingredients

• 5-8 red beets (depending on their size), greens removed
• salt and pepper, to taste
• olive oil
• 1/2 teaspoon of fennel seeds
• handful of hazelnuts
• 3-4 cups of vegetable stock
• 1/4- 1/3 cup of heavy whipping cream
• Grated Pecorino Romano cheese, for serving