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:
- Preheat oven to 400F. Line a baking sheet with parchment paper.
- 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.
- 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.
- 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.
- Once apples and potatoes begins to soften, add minced garlic and bouquet garni. Stir and toss in roasted veggies.
- 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.
- Remove bouquet garni from the soup. Gently puree soup with an immersion blender or food processor.
- Garnish soup with croutons, black pepper, olive oil, edible flowers etc.
And can someone please make a grocery run for me?!! Desperately need to get out and eat something at least.
So glad to be home 🙂
What’s your winter comfort meal? How do you overcome travel woes?