Spicy Tuesday – Roasted Apple and Beet Soup with Fennel and Orange Relish – Fennel Seeds
Here in Atlanta, we’ve been having lots of fun with the Falcons! Seems like everyone, whether football fans or not are rooting for the home team. Here’s a beautiful warming soup to share with friends and family for the big game – perfectly RED for the Super Bowl!
Not only is fennel beautiful, crunchy and slightly sweet it adds a refreshing contribution this yummy soup in the addictive orange fennel relish. The fennel bulb is an excellent source of Vitamin C. Vitamin C is the body’s primary water-soluble antioxidant, able to neutralize free radicals. Fennel also has fiber, folate, and potassium!
Roasted Apple and Beet Soup with Fennel and Orange Relish
Serves 6 to 8
3 Red Beets, halved
1 Large Crisp Cored Apple, halved (like Honey Crisp or Gala)
6 Green Onions, White Parts Only
1 TB Extra Virgin Olive Oil
3 Cups Vegetable Broth
1 Cup Unsweetened Apple Cider
1 ½ Tsp Fine Sea Salt
½ Tsp Freshly Ground Pepper
Nonfat Greek Yogurt (if desired)
1 Recipe Fennel Orange Relish
Step One Place the beets, apple and onion on a sheet pan. Drizzle with the olive oil and slide into the oven for 40 minutes, or until fork tender.
Step Two Remove from the oven and peel the beets and apple. Place them and the onion in a blender with the vegetable broth and puree completely.
Step Three Pour into a saucepan and add the apple cider, salt and pepper. Bring to a simmer and cook for about fifteen minutes or until warmed through. Pour the soup into bowls and top with nonfat Greek yogurt and Fennel Orange Relish.
Orange Fennel Relish
¼ Cup Fennel Fronds, coarsely chopped
½ Cup Minced Fennel
1 Tbsp Orange Juice
1 Tsp Orange Zest
1 Tsp Extra Virgin Olive Oil
Fine Sea Salt and Freshly Ground
White Pepper to taste
Place all the ingredients in a bowl and mix well.
***Thanks to Kristina Limoges who took the beautiful soup picture!