Roasted Beet and Fennel Soup

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Roasted Beet and Fennel Soup


Prep time1 hour, 15 minutes
Cooking time15 minutes
Total time1 hour, 30 minutes


Serve this rustic, French-inspired soup “a la vieille Russie” (hot with a swirl of sour cream or yogurt), paired with simple oven-roasted chicken, duck or potatoes. A sprinkle of savory fresh herbs, like dill, thyme or chives, adds even more character.


2 pounds
beet (washed, unpeeled, and trimmed)
2 tablespoons
olive oil
2 cups
onion, yellow (diced)
2 cups
fennel (diced)
2 teaspoons
garlic (minced)
4 cups
stock, vegetable
1 cup
orange juice
salt (to taste)
black pepper, ground (to taste)


Preheat the oven to 350 degrees F. Wrap the beets in aluminum foil and place on a sheet pan. Roast them in the oven for about 1 hour or until tender. Allow beets to cool, then peel and cut into small chunks. Set aside.

Heat the oil in a large pot over medium-high heat. Add the onion, fennel and garlic and sauté for 10 minutes until soft. Add the chopped beets and the broth and bring to a simmer. Simmer the soup for 15 minutes. Remove from heat and add the orange juice and a pinch each of salt and black pepper. Using a stick blender or carefully, in batches, in a regular blender, blend the soup until smooth. Taste the soup and adjust for salt and black pepper if needed.


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