Roasted Beet Soup with Fennel and Orange

Ingredients

• 2 pounds beets peeled and cut into 1/2-inch cubes
• 1 pound fennel bulb cut into wedges, reserve fronds for garnish, optional
• 4 tablespoons extra-virgin olive oil divided
• 1/2 teaspoon dried thyme or 2 teaspoons fresh
• kosher salt
• ground black pepper Freshly
• 1 onion large, sliced
• 2 garlic cloves chopped
• 4 cups vegetable stock
• 1 cup orange juice freshly squeezed, reserve zest of 1 orange for garnish, optional
• 1/2 teaspoon red wine vinegar

Nutrition

• Calories : 310 calories
• Carbohydrate : 42 grams
• Fat : 14 grams
• Fiber : 11 grams
• Protein : 7 grams
• SaturatedFat : 2 grams
• Sodium : 1380 milligrams
• Sugar : 24 grams