Using only 5 ingredients, this roasted beet soup with notes of fennel and orange is creamy, rich and as visually beautiful as it is delicious.
If I could only use one hashtag to eclipse my relationship with food it would be #Ihavethisthingwithbeets. Shredded, roasted, grilled, sliced and diced, this root vegetable is available all year round and shines all year round, enjoyed in cool summer beet salad and especially warm winter beet soup. But what makes beets my favourite ingredient? There’s a few things…
Beautiful. Red, yellow or candy cane, beets are not only delicious but add a vibrant pop of colour to any dish they’re featured in. Red beets, more resembling hot pink when caramelized is stunning and almost too pretty to eat…almost. Yellow is deep and rich, while candy cane looks like it sounds, striped light pink and white.
Flavour. Earthy, rich, pungent and deep, beets are the candy of the earth and are the epitome of what an earth or root vegetable should taste like.
Superfood. There’s certain foods, that if you pay enough attention to how your body feels while consuming them, can become your own superfood. For me beets are one of those foods making me feel clean, clear, alert and full of energy.
Digestion. I know this is a weird topic, but we all do it. And since this is a food blog, all this food has to go somewhere, right? Not only are beets rich in fibre to aid in digestion but contain antioxidants that clear and flush our your liver.
Versatile. Like I said above, beets can be grated, sliced, spiralized, shredded, roasted, grilled or boiled and can be used in all dishes no matter the season.
But, my all-time favourite way to use beets (and my colleagues at work can vouch for this because I have it for lunch at least once a month) is in roasted beet soup. This is hands down my favourite dish probably ever, and I’m sure you’re probably assuming every recipe we post is the very best ever, but for real, this beet soup really is the best.
Using only 5 ingredients not including oil or salt and pepper, this roasted beet soup is creamy, rich and as visually beautiful as it is delicious. There comes a point when you realize that food really is art on a plate. For us that’s this dish. Served hot or cold, the colour when roasted, turns into an almost highlighter pink colour, sure to have everyone in awe of your stunning dish.
Bon appetit xo
Chef Sous Chef
Roasted Beet Soup with Fennel and Orange
Using only 5 ingredients not including oil or salt and pepper, this roasted beet soup is creamy, rich and as visually beautiful as it is delicious. Whether served hot or cold, the colour when roasted, turns almost into a highlighter pink, sure to have everyone in awe of your stunning dish.
- Prep Time: 20 minutes
- Cook Time: 90 minutes
- Total Time: 1 hour 50 minutes
- Yield: 8 servings
- Category: Food + Drink, Appetizer, Main
- 2 lbs beets
- 1 large fennel bulb (about 1 lb)
- 1 large red onion
- 1 large navel orange
- 1 tsp orange zest
- 5 cups water
- 2 tbsp olive oil
- 2 tsp salt
- 1/2 tsp pepper
No. 1 | Preheat oven to 375°.
No. 2 | Wash, peel, and roughly chop the beets and place in a roasting pan. Remove fronds (dark green leafy bits) of the fennel. Roughly chop fennel bulb and stalks and toss with beets, 1 tbsp olive oil, and a good sprinkle of salt and pepper. Roast in the oven for 45 minutes, stirring once.
No. 3 | Peel and roughly chop the onions. Preheat a large heavy bottomed soup pot on medium high heat with olive oil. Add the onions and allow to cook for 3-5 minutes, stirring often.
No. 4 | Add the roasted vegetables, and orange zest and give it a quick stir. Pour in water and the juice of the naval orange. Bring the soup to a boil, then reduce heat to a simmer. Cook for 30-45 minutes. Blend the soup using an immersion blender. Season with salt and pepper. If you want a thicker soup, you can allow it to cook longer to further reduce.
No. 5 | Serve with the finely chopped fronds of the fennel