straight up veg

I had a salad at a restaurant with beets, oranges and fennel. I thought, “Huh, these flavours would be awesome as a hot soup”. And that is the epic story of how I decided to create this dish.

**Feel free to click on the red links for photo references**

Recipe makes approx. 4 servings

INGREDIENTS

• 5 beets, peeled and chopped
• 2 carrots, peeled and chopped
• 1 white onion, chopped
• 1 bulb of fennel, chopped (reserve fronds)
• 1 cup fresh squeezed orange juice
• 2 cups vegetable bouillon broth
• 2 tbsp olive oil
• 1 tsp fennel seeds
• 2 tsp salt
• 1/2 tsp pepper
• 4 tbsp cream

1. Preset oven to 350 degrees.
2. Mix carrots, onion, fennel and beets with olive oil, fennel seeds, salt and pepper. Place in oven for approx. 45 mins, until vegetable are tender
3. Mix oven mixture with bouillon broth and orange juice on medium-high heat on the stove. Let simmer for 3o minutes
4. Puree the mixture in a blender or with a hand blender until smooth (pass through a strainer for extra smooth consistency).
5. Top each serving with a tablespoon of  cream and fennel fronds. Orange zest can also be added as a garnish.
6. Enjoy 🙂