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December 11th, 2017

The Kosher Gourmet

Full of lively flavor and color, ROASTED BEET SOUP WITH FENNEL AND ORANGE is an easy to make starter or light meal --- gorgeous and almost creamy (yet vegan)

 Emily Ho

By Emily Ho TheKitchn.com

Published Dec. 4, 2015

Full of lively flavor and color, ROASTED BEET SOUP WITH FENNEL AND ORANGE is an easy to make starter or light meal --- gorgeous and almost creamy (yet vegan)
From the looks of them, you'd never know that humble beets could be so luscious -- romantic, even. But sweetened up in the oven and pureed with good vegetable stock, they make a gorgeous, almost creamy (yet vegan) soup. This recipe incorporates two other cool-weather companions, fennel and orange, which brighten the earthy flavor.


If you eat dairy like yogurt, crème fraîche, or sour cream, you are welcome to garnish your beet soup with a dollop. It's hardly necessary, though, as this soup is full of lively flavor and color on its own. Served as a starter or light meal, it's especially satisfying with a piece of crusty homemade bread.


ROASTED BEET SOUP WITH FENNEL AND ORANGE

SERVES 4


  • 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)

  • 4 tablespoons extra virgin olive oil, divided

  • 1/2 teaspoon dried thyme (or 2 teaspoons fresh)

  • Kosher salt

  • Freshly ground black pepper

  • 1 large onion, sliced

  • 2 garlic cloves, chopped

  • 4 cups vegetable stock

  • 1 cup freshly squeezed orange juice (reserve zest of 1 orange for garnish)

  • 1/2 teaspoon red wine vinegar

Preheat oven to 400 F. Toss the beets and fennel with 2 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 2 tablespoons of olive oil in a large pot over moderate heat. Add the onion and cook, stirring occasionally, until softened, about 15 minutes. 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 and fennel fronds.

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Emily Ho is a writer for TheKitchn.com, a nationally known blog for people who love food and home cooking. Submit any comments or questions to kitchn@apartmenttherapy.com

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