Roasted Beet and Fennel Soup

By: Co+op, stronger together

Total Time: 1 hour 30 minutes; 40 minutes active

Servings: 6

Soup season has returned! If you’re already getting your stockpot warmed up for a hearty autumn feast, add this creamy and delightful recipe to your repertoire.

You might already be using fennel seeds in your cooking, so take the next step and pick up a fennel bulb, on sale in the Co-op’s Produce department, for this hearty and warming autumnal soup.



  • 2 pounds medium beets, washed, unpeeled and trimmed

  • 2 tablespoons olive oil

  • 2 cups diced yellow onion

  • 2 cups diced fennel bulb

  • 2 teaspoons minced garlic

  • 4 cups vegetable broth

  • 1 cup orange juice

  • Salt and black pepper to taste


  1. Preheat the oven to 350°F. Wrap the beets in aluminum foil and place on a sheet pan. Roast them in the oven for about 1 hour or until tender. Allow beets to cool, then peel and cut into small chunks. Set aside.

  2. Heat the oil in a large pot over medium-high heat. Add the onion, fennel and garlic and sauté for 10 minutes until soft. Add the chopped beets and the broth and bring to a simmer. Simmer the soup for 15 minutes. Remove from heat and add the orange juice and a pinch each of salt and black pepper. Using a stick blender or carefully, in batches, in a regular blender, blend the soup until smooth. Taste the soup and adjust for salt and black pepper if needed.

Serving Suggestion

Serve this rustic, French-inspired soup “a la vieille Russie” (hot with a swirl of sour cream or yogurt), paired with simple oven-roasted chicken, duck or potatoes. A sprinkle of savory fresh herbs, like dill, thyme or chives, adds even more character.

Watermelon Mint Frosé

Stay cool in the dog days of summer with this frosty treat! Rosé wine turns this sweet sorbet-like dessert into a perfect aperitif for your next cookout.

Watermelon Mint Frosé

By: Co+op, stronger together

Total Time: 10 minutes, plus freezing time

Servings: 4

Watermelon Mint Frose — Stronger Together.jpg


  • 3 cups cubed seedless watermelon

  • 1 cup frozen strawberries

  • 2 cups rosé wine

  • 12 large mint leaves, plus more for garnish


Place the cubed watermelon in a freezer container and freeze. Just before serving, combine the frozen watermelon, strawberries, rosé and mint in a blender. Secure the lid and blend until smooth. Serve immediately, garnished with a sprig of mint.

Serving Suggestion

Craving more watermelon? Serve the frosé with a fun and easy appetizer—skewers of cubed watermelon and feta cheese drizzled with balsamic vinegar.

Tips & Notes

For a non-alcoholic version,  use a non-alcoholic rose or substitute it with apple juice, white grape juice, ginger ale or coconut water with a squeeze of lime.