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Roasted Beet & Fennel Soup
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Description
Super flavors that only take a little extra time.
Ingredients
- 1 bunch Fresh Beets, Yellow Or Red
- 1 bulb Fennel, Sliced Thick
- 3 Tablespoons Pure Extra Virgin Olive Oil
- 1 teaspoon Sea Salt
- 1-½ teaspoon Cracked Black Pepper
- 2 cups Low Sodium Vegetable Stock
- Seasoned Croutons, For Garnish (optional)
Preparation
Preheat oven to 400ºF.
Rinse and cut beets into quarters. Add beets and sliced fennel to a nonstick rimmed baking sheet. Add olive oil, salt and black pepper; toss to coat vegetables. Bake 30–35 minutes. Let cool.
When cool, add roasted beets and fennel into the food processor and puree until smooth. Transfer to a soup pot with a lid, add vegetable stock, stir well and cook on medium heat 10 minutes covered.
Serve in soup bowls and garnish with homemade croutons!
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