Name: Roasted beetroot and fennel soup
Prep time: 5 min
Cook time: 45 min
Total time: 50 min
Ingredients: 1 onion; 1 bulb fennel; 2 cloves of garlic; 2 Tbsp olive oil; ½ tsp thyme; 2 small beetroot (or 1 large); 500 ml vegetable stock (approx.); 2 tbs chopped dill or chives; Dash of apple cider vinegar to serve

Roasted beetroot and fennel soup

15 Oct 2018

by Dinna

Prep Time

5 minutes

Cook Time

45 minutes

Total Time

50 minutes

Background

When I use the oven for one-tray bakes or roasts I always bake some veggies on the lower shelf for other meals. This roasted beetroot and fennel soup is a good example – the vegetables can be roasted ahead and kept in the fridge for days. Then just blend them together with some stock & fresh herbs and voilà you have a filling and yummy soup for lunch! Serve with wholesome flatbread or rolls!

Ingredients

1 onion
1 bulb fennel
2 cloves of garlic
2 Tbsp olive oil
½ tsp thyme
2 small beetroot (or 1 large)
500 ml vegetable stock (approx.)
2 tbs chopped dill or chives
Dash of apple cider vinegar to serve

Instructions

Trim the fennel. Cut the fennel and onion into wedges (don’t peel the onion) and put them in a baking tray. Add the garlic cloves. Scatter the thyme leaves all over then drizzle the oil on top.
Wrap the beetroots in foil (don’t peel them) and place the parcel next to the fennel.
Bake in medium hot oven (about 170-190°C) for 30 minutes or so until the fennel is soft. Remove the beetroot, then carefully open the parcel. Using a skewer, check if they are cooked through. If not, put them back (wrapped in foil) in the oven for a further 15 minutes or so.
Transfer the fennel and onion/garlic (their skins discarded) into a pan or into a jar for later use. When the beetroot is cooked through, remove the foil and let them cool. When cooled enough, remove the skin with a knife. Cut the flesh into chunks and add to the pan or jar.
When you’re ready to make the soup, add the stock and herbs, bring to the boil, then whizz with a stick-blender until you get a creamy soup. Add more stock if it’s too thick.
Serve with some chopped herbs and a dash of apple cider vinegar or a dollop of Greek yogurt/skyr.