Beetroot, fennel & ginger soup
Vegetable stock cube(s)
1 cube(s), make up to 750ml with hot water
¼ portion(s), large, head (Savoy), chopped
225 g, uncooked, peeled and chopped
½ portion(s), medium, bulb, trimmed and chopped
1 clove(s), crushed
1 teaspoons, finely chopped
Lemon Juice, Fresh
¼ teaspoons, fresh
¼ teaspoons, and black pepper, freshly ground
Low Fat Natural Yogurt
- 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.
- 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.
- Season with lemon juice, salt and pepper and add yogurt to serve.