Beet soup with oranges

Description

The recipe won't take much time. Yes, this soup might seem unusual to you, but I should warn you right away—it's definitely worth trying. Since beets and oranges are available year-round these days, you can prepare this soup both in summer (it can be served chilled) and during colder seasons. Serve the soup hot.

Instructions

1. 1

   Step 1

   Peel the fennel and beetroot, cut into cubes, and place them on a baking sheet lined with parchment paper or foil.

2. 2

   Step 2

   Add a couple of teaspoons of olive oil, salt, pepper, and thyme to taste. Place in a preheated oven at 190 degrees and bake until tender for about 45-55 minutes.

3. 3

   Step 3

   Heat the remaining oil in a skillet and sauté the finely chopped onion with garlic until lightly golden.

4. 4

   Step 4

   Place the roasted vegetables and sautéed onion into a pot, add 3-4 cups of hot water or broth. Bring to a boil and simmer for about 15 minutes over low heat.

5. 5

   Step 5

   Remove the pot from the heat and use an immersion blender to puree until smooth. Then place back on the heat.

6. 6

   Step 6

   Pour in a glass of freshly squeezed orange juice and wine vinegar. Heat and season with salt to taste if needed. Remove the soup from heat and serve, garnished with orange zest.