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Roasted Beet Soup with Fennel and Orange

yield: 4 total time: 80 minutes
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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
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