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Roasted Beet Soup With Fennel And Orange

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Roasted Beet Soup With Fennel And Orange

Ingredients

  • 2 pounds beets, peeled and cut into 1/2-inch cubes
  • 1 large (about 1 pound) fennel bulb, cut into wedges (reserve fronds for garnish)
  • 4 tablespoons extra virgin olive oil, divided
  • 1/2 teaspoon dried thyme (or 2 teaspoons fresh)
  • kosher salt
  • freshly ground black pepper
  • 1 large onion, sliced
  • 2 garlic cloves, chopped
  • 4 cups vegetable stock
  • 1 cup freshly squeezed orange juice (reserve zest of 1 orange for garnish)
  • 1/2 teaspoon red wine vinegar
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Published 2014-09-09 12:34:12 (2 years ago).

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