Photo of Beet-Fennel-Ginger  Soup by WW

Beet-Fennel-Ginger Soup

Points® value
Total Time
30 min
15 min
15 min
This soup recipe, courtesy of Great Cooking Every Day by WW and The Culinary Institute of America, may be served cold or hot.


Garlic clove

1 clove(s), medium, minced

Black pepper

pinch(es), or to taste

Vegetable broth

2½ cup(s), low sodium

Uncooked savoy cabbage

¼ head(s), chopped


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)


  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.