Beet-Fennel-Ginger Soup

Published May 2, 2016

SmartPoints: 1  |  Prep Time: 15 min  |  Cook Time: 15 min  |  Serves: 4  |  Difficulty: Easy


This soup recipe, courtesy of Great Cooking Every Day by Weight Watchers and The Culinary Institute of America, may be served cold or hot.


  • 2 1⁄2 cup(s) vegetable broth, low sodium
  • 1⁄4 head(s) uncooked savoy cabbage, chopped
  • 3⁄4 cup(s) uncooked beets, about 1 large beet, peeled and chopped
  • 1⁄2 medium uncooked fennel bulb(s), trimmed and chopped
  • 1 clove(s) 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


  1. 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.
  2. 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.
  3. Season with the lemon juice, salt and pepper. If necessary, thin the soup with enough cold water to reach a pourable consistency.
  4. Refrigerate, covered, until chilled, 3-4 hours or overnight. Serve, topped with the yogurt.