Roasted Golden Beet, Fennel & Apple Soup

Ingredients:

• 3 large golden beets, quartered
• 1 medium fennel bulb, quartered
• 1 tbsp extra virgin olive oil
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1/2 medium onion, chopped
• 1 tbsp olive oil
• 2 apples, cored, peeled and diced
• 4 small potatoes, peeled and diced
• 1 tsp minced garlic
• 1 small cinnamon stick
• 1 star anise
• 1 bay leaf
• 1/2 tsp coriander seeds
• 1/2 tsp whole cloves
• 4 cups vegetable broth
• 1 tbsp apple cider vinegar

Directions:

1. Preheat oven to 400F. Line a baking sheet with parchment paper.
2. In a bowl, toss quartered golden beets & fennel bulb with 1 tbsp olive oil, 1/4 tsp salt and black pepper. Spread it on parchment lined baking sheet and roast for 30 minutes.
3. Meantime, heat a large saucepan on medium. Add 1 tbsp of olive oil. Once oil heats through, add chopped onion. Cook until fragrant and translucent.
4. Add diced apples and potatoes. Stir and cook for 10 minutes. Prepare a bouquet garni by adding cinnamon stick, star anise, bay leaf, coriander seeds and whole cloves onto a small cheese cloth. Gather the ends and secure it into a parcel with a kitchen twine.
5. Once apples and potatoes begins to soften, add minced garlic and bouquet garni. Stir and toss in roasted veggies.
6. Drizzle vegetable broth and apple cider vinegar. Check for seasonings, cover pot with a lid and bring broth to a gentle simmer. Lower heat and cook soup for 15 minutes.
7. Remove bouquet garni from the soup. Gently puree soup with an immersion blender or food processor.
8. Garnish soup with croutons, black pepper, olive oil, edible flowers etc.