Roasted Beet Soup with Fennel and Apple

4 medium beets, about 12 oz, trimmed and scrubbed
1 tablespoon olive oil
2 medium leeks, trimmed, thoroughly washed and chopped
1 medium fennel bulb, stems removed, cored and chopped - a few fronds reserved for garnish
2 medium apples such as gala or granny smith -peeled, cored, and chopped
1 teaspoon minced garlic
4 cups low sodium vegetable broth
2 tablespoons fresh lemon juice or balsamic vinegar
1 tablespoon honey
dash of salt, if desired
1/2 teaspoon freshly ground black pepper or to taste
1-2 teaspoons apple cider vinegar (or to taste)
6 teaspoons Greek low fat plain yogurt - as desired for garnish
chopped fennel fronds for garnish

Preheat the oven to 375 F.
Wrap the cleaned and trimmed beets parchment paper and then in foil and place them on a sheet pan. Bake in the oven for approximately 45 minutes - 1 hour or until tender when pierced with the tip of a sharp knife. When cooked, allow to cool, rub off the skin and coarsely chop. This can be done a day or two ahead.
Meanwhile, in a large soup pot, warm the olive oil over medium heat and saute the leeks until slightly softened but not browned about 3 minutes. Add the fennel and apple and continue to saute an additional 6-7 minutes or until they are slightly tender. Add the roasted and chopped beets.
Pour the vegetable broth into the pot. Bring to a boil, lower the heat to a simmer, cover and cook about 20 minutes. Remove from the heat. Add lemon juice and honey. When soup has cooled, puree mixture in a blender until smooth. Return puree to the pot and reheat. Season with salt and pepper to taste. Add a teaspoon or 2 of cider vinegar (or your favorite vinegar) to balance the flavors.
Serve garnished with a dollop or swirl of yogurt and some chopped fennel fronds.

Nutrition Information