
Beetroot, fennel & ginger soup
1
1
1
SmartPoints® value 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