Beet-fennel-ginger soup

0 - 1
PersonalPoints™ per serving
Total Time
30 min
15 min
15 min
Fennel's sweetness tempers the earthiness of beets. Eaten raw, fennel's licorice flavor is more pronounced, but it mellows as the vegetable cooks. Make this soup when cool-season vegetables like this duo are young and tender at the market. Both vegetables can get tough and woody as they mature. When buying fennel, look for unblemished bulbs with the celery-like ribs and feathery fronds attached. Remove them only when you are ready to prepare your recipe. Save the fronds to mince and use to garnish the soup. This soup recipe may be served cold or hot.


Vegetable broth

2½ cup(s), reduced-sodium

Uncooked savoy cabbage

¼ head(s), chopped

Uncooked beets

¾ cup(s), about 1 large beet, peeled and chopped

Uncooked fennel bulb(s)

½ medium, trimmed and chopped

Garlic clove(s)

1 medium clove(s), minced

Ginger root

1 tsp, fresh, minced

Fresh lemon juice

¼ tsp

Table salt

¼ tsp

Black pepper

tsp, or to taste

Plain fat free yogurt

4 Tbsp


  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.