WW: Beet fennel ginger soup

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* Exported from MasterCook *

 

Beet Fennel Ginger Soup

 

Recipe By :Weight Watchers Online

Serving Size : 4 Preparation Time :0:00

Categories : 2Light Meals Soups

Weight Watchers {Posted}

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 1/2 cups defatted low-sodium vegetable broth

1/4 head savoy cabbage -- chopped

3/4 cup peeled chopped beet -- (1 large)

1/2 medium fennel bulb -- trimmed and chopped

1 medium garlic clove -- minced

1 teaspoon ginger root -- fresh, minced

1/4 teaspoon fresh lemon juice

1/4 teaspoon table salt

1 dash black pepper -- or to taste

1/4 cup plain nonfat yogurt

 

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.

 

Serves | 4 | Prep Time | 15 min Cook Time | 15 min Level of Difficulty | Easy

 

Description:

" Soup | Easy | 0 points | recipeid=54671 "

Source:

" Great Cooking Every Day by Weight Watchers and The Culinary Institute of

America "

 

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Per Serving (excluding unknown items): 43 Calories; 1g Fat (14.7% calories from

fat); 2g Protein; 8g Carbohydrate; 2g Dietary Fiber; trace Cholesterol; 818mg

Sodium. Exchanges: 0 Grain(Starch); 1/2 Vegetable; 0 Fruit; 0 Non-Fat Milk; 0

Fat.

 

NOTES : soups | This soup recipe, courtesy of Great Cooking Every Day by Weight

Watchers and The Culinary Institute of America, may be served cold or hot.

 

Nutr. Assoc. : 0 0 2231 0 0 0 0 0 0 0