Roasted Beets, Fennel and Orange Soup
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
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.
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.
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.
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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