Roasted beetroot and fennel soup
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 and fresh herbs and voilà you have a filling and yummy soup for lunch! Serve with wholesome flatbread or rolls!
Ingredients
Method
- 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.