beet-fennel-ginger soup

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beet-fennel-ginger soup

 

Prep Time | 15 min.

Cook Time | 15 min.

 

 

 

Ingredients

 

 

 

2 1/2 cup(s) vegetable broth, low-sodium

1/4 head(s) savoy cabbage, chopped

3/4 cup(s) beets, about 1 large beet, peeled and

chopped

1/2 medium fennel bulb(s), trimmed and chopped

1 medium garlic clove(s), minced

1 tsp ginger root, fresh, minced

1/4 tsp fresh lemon juice

1/4 tsp table salt

1/8 tsp black pepper, or to taste

4 tbsp plain fat-free yogurt

 

 

 

Instructions

 

 

 

Combine the broth, cabbage, beet, fennel, garlic and

ginger in a saucepan and bring to a boil. Reduce the

heat and simmer, covered until the beet is tender,

about 10 minutes. Remove from the heat and let cool

slightly.

 

 

Transfer the mixture to a blender or food processor

and puree, working in batches if necessary to avoid

overflows. Pour the soup into large bowl.

 

 

Season with the lemon juice, salt and pepper. If

necessary, thin the soup with enough cold water to

reach a pourable consistency.

 

 

Refrigerate, covered, until chilled, 3-4 hours or

overnight. Serve, topped with the yogurt.

 

 

 

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