Roasted Beet and Fennel Soup
2 pounds beets, peeled and cut into 1/2-inch cubes
1 large (about 1 pound) fennel bulb, cut into wedges (reserve fronds for garnish)
1 tablespoons olive oil, divided
½ teaspoon dried thyme (or 2 teaspoons fresh)
½ teaspoon dried parsley flakes (or 1 tsp fresh)
Kosher salt
Freshly ground black pepper
1 large onion, sliced
2 cloves garlic, chopped
4 cups homemade vegetable stock (or 1 Tbsp. Better Than Bouillon Paste to 4 cups water)
½ cup freshly squeezed orange juice (reserve zest of 1 orange for garnish)
½ teaspoon apple cider vinegar
Squeeze of lime on top
Instructions:
Preheat oven to 400°F. (You can also steam beets and fennel if you do not have an oven and continue to follow the recipe adding spices to sauteed onion and garlic then add steamed beets and fennel) Flavor will different but still good!)
Toss the beets and fennel with 1 tablespoons of olive oil thyme, a generous pinch of salt and freshly ground black pepper. Spread evenly on a baking sheet and roast, stirring occasionally, until the beets are tender, about 45 minutes.
Heat the remaining 1 tablespoons of olive oil in a large pot over moderate heat. Add the onion and cook, stirring occasionally, until softened, about 15 minutes. (You can always add a bit of broth or water for saute and use less oil) Add the garlic and cook, stirring, for a minute or two until fragrant. Add the beets, fennel, and vegetable broth, bring to a boil, and then reduce to a simmer for 15 minutes.
Working in batches, puree the mixture in a blender. Transfer the puree to a large pot and bring to a simmer. Stir in the orange juice and vinegar. Salt to taste.
To serve, garnish with orange zest, hemp seeds, radish sprouts and squeeze of lime.
Serve hot or cold!!
