Roasted Beetroot Soup

Roasted beet soup flavored with fennel and orange juice

ROASTED BEETROOT SOUP

Ingredients

950g beets, peeled and chopped

1 fennel, stems removed and sliced

1 red onion, peeled and chopped

1 tbsp orange zest

300 ml orange juice

5 cups of water

2 tbsp olive oil

Salt and ground black pepper

To serve

Cream fraiche

Fennel fronds

Method

1. Preheat your oven to 350 F.

2. In a large bowl, toss chopped beets and fennels with 1 tbsp of olive oil, season with salt and pepper. Place beets and fennels on your baking sheet in a single layer. Roast about 30 mins until they caramelized.

3. In a large pot, sautee onions with remaining olive oil until softened. Add the beets, fennels, orange juice and zest, 5 cups of water to the pot. Bring to a boil, reduce heat to low, cover and simmer for 30 minutes.

4. Puree soup with a hand blender (or transfer the soup to your blender and puree until smooth). Taste the soup and adjust the seasoning if necessary.

5. Heat the soup and serve with a dollop of creme fraiche and small fennel fronds.