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Photo of Beetroot, fennel & ginger soup by WW

Beetroot, fennel & ginger soup

1
PersonalPoints™ per serving
Total Time
30 min
Prep
15 min
Cook
15 min
Serves
4
Difficulty
Easy
This unusual soup is utterly delicious. Serve it chilled in summer or piping hot in colder weather.

Ingredients

Vegetable stock cube(s)

1 cube(s), make up to 750ml with hot water

Cabbage

¼ portion(s), large, head (Savoy), chopped

Beetroot

225 g, uncooked, peeled and chopped

Fennel

½ portion(s), medium, bulb, trimmed and chopped

Garlic

1 clove(s), crushed

Root Ginger

1 teaspoons, finely chopped

Lemon Juice, Fresh

¼ teaspoons, fresh

Salt

¼ teaspoons, and black pepper, freshly ground

Low Fat Natural Yogurt

4 tablespoons

Instructions

  1. Pour stock (if you are wheat or yeast intolerant, for a wheat-free stock recipe) into a large saucepan and add cabbage, beetroot, fennel, garlic and ginger. Bring up to the boil. Reduce heat and simmer, covered, until beetroot is tender, about 15 minutes. Remove from heat and allow to cool slightly.
  2. Transfer mixture to a blender or food processor and puree for 15-20 seconds, working in batches if necessary to prevent soup from overflowing. Pour soup into large bowl if serving chilled, or return to saucepan for reheating.
  3. Season with lemon juice, salt and pepper and add yogurt to serve.

Notes

To serve chilled, cover and refrigerate until icy cold, 3-4 hours or overnight. Serve, topped with yogurt.

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