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Roasted Beets, Fennel and Orange Soup

Treviso and Rainbow Chard Sauté


  • Beetroots, peeled and chopped into cubes (4 Cups)

  • Fresh Fennel Bulb, separated and cut into wedges (1 large)

  • Olive Oil (4 tbsp)

  • Fresh Thyme (2 tsp)

  • Salt, to taste

  • Black Pepper, freshly ground

  • Onion, sliced (1 large)

  • Garlic, chopped (3 cloves)

  • Vegetable Stock (4 cups)

  • Kinoo Orange, Juice squeezed (1 cup)

  • Apple Cider Vinegar (1 tbsp)

: available in Tall Tree Organic Subscription


Serves 3

  1. Preheat oven to 400°F and toss the beets and fennel with 2 tablespoons of olive oil, thyme, a generous pinch of salt and freshly ground black pepper. Spread evenly on a baking sheet and roast, stirring occasionally, until the beets are tender, about 45 minutes.

  2. Heat the remaining 2 tablespoons of olive oil in a large pot over moderate heat. Add the onion and cook, stirring occasionally, until softened, about 15 minutes.

  3. Add the garlic and cook, stirring, for a minute or two until fragrant. Add the beets, fennel, and vegetable broth, bring to a boil, and then reduce to a simmer for 15 minutes.

  4. Puree the mixture in a blender. Transfer the puree to a large pot and bring to a simmer. Stir in the orange juice and vinegar. Salt to taste. garnish with orange zest and fennel fronds.

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