Roasted Beet & Fennel Soup

1. 1

   Preheat oven to 400u00b0F.

2. 2

   Rinse and cut beets into quarters. Add beets and sliced fennel to a nonstick rimmed baking sheet. Add olive oil, salt and black pepper; toss to coat vegetables. Bake 30-35 minutes. Let cool.

3. 3

   When cool, add roasted beets and fennel into the food processor and puree until smooth. Transfer to a soup pot with a lid, add vegetable stock, stir well and cook on medium heat 10 minutes covered.

4. 4

   Serve in soup bowls and garnish with homemade croutons!

* Per serving · 4 servings · Values may vary.

No additional tips available.