Roast beetroot and fennel soup
PRINT PAGE
Roast beetroot and fennel soup
A clean earthy, almost creamy velvety vegetable soup that is warming full of nutrients and fibre.
SERVES:
4-6
PREP TIME:
15 mins
COOK TIME:
50-65 mins
Ingredients
- 6 medium beetroot
- 3 medium fresh fennel bulbs
- ½ cup olive oil
- 1 tablespoon fennel seeds
- 1 fresh chilli or dried (to taste)
- 4 cloves fresh garlic
- 3 bay leaves
- 1 litre vegetable stock or water
- 1 lemon/lime zest and juice
- fresh ground pepper (to taste)
Method
- Pre heat oven to 180°C.
- Wash and peel beetroot and fennel.
- Take a large chopping board and top and tail beetroot and fennel. Cut each one into ¼ (if they are small in size cut into ½)
- Then place in a large roasting tray with ¼ cup of olive oil to cover, fennel seeds, pepper.
- Place in the oven and roast for approximately 45-50 mins, stirring occasionally.
- On the stove-top place a large pot on medium heat with ¼ cup of olive oil. Gently fry off the finely chopped garlic, bay leaves, chilli for a few minutes or until golden brown.
- Add the vegetable stock or water and simmer for 5 mins to allow the flavours to infuse. Put to one side once ready.
- Take the roasted beetroot and fennel out of the oven and gently place into the pot and stir through.
- Now it is ready to be blended together either with a food processor (allow to cool before placing in the blender) or a hand held blender stick. Blend until smooth.
- Once silky smooth you can place back into the pot and heat it up to serve or place in the fridge until you are ready.
Inspiration
Garnish with fresh basil or parsley, or to really spice things up try adding a sprinkle of homemade Dukkah.
For a more substantial meal serve alongside the mouthwatering Oven roasted salmon.
Dietary Requirements
Gluten free | Dairy free | Yeast free | Sugar free |Nut free | | Egg free | Soy free
Filed under
