Beet-Fennel-Ginger Soup
0
Points®
Total time: 30 min • Prep: 15 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
This soup recipe, courtesy of Great Cooking Every Day by WW and The Culinary Institute of America, may be served cold or hot.
Ingredients
Garlic clove
1 clove(s), medium, minced
Black pepper
⅛ pinch(es), or to taste
Vegetable broth
2½ cup(s), low sodium
Uncooked savoy cabbage
¼ head(s), chopped
Beets
¾ cup(s), about 1 large beet, peeled and chopped
Uncooked fennel bulb
½ medium, trimmed and chopped
Ginger root
1 tsp(s), fresh, minced
Fresh lemon juice
¼ tsp(s)
Table salt
¼ tsp(s)
Plain fat free yogurt
4 tbsp(s)
Instructions
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.
People Also Like
Join the #1 doctor-recommended weight-loss program*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programs to patients.