- Total Time
This soup recipe, courtesy of Great Cooking Every Day by Weight Watchers and The Culinary Institute of America, may be served cold or hot.
fat free vegetable broth2 ½ cup(s), reduced-sodium
uncooked savoy cabbage¼ head(s), chopped
uncooked beets¾ cup(s), about 1 large beet, peeled and chopped
uncooked fennel bulb(s)½ medium, trimmed and chopped
garlic clove(s)1 clove(s), medium, minced
ginger root1 tsp, fresh, minced
fresh lemon juice¼ tsp
table salt¼ tsp
black pepper⅛ tsp, or to taste
plain fat free yogurt4 Tbsp
- 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.
- 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.
- Season with the lemon juice, salt and pepper. If necessary, thin the soup with enough cold water to reach a pourable consistency.
- Refrigerate, covered, until chilled, 3-4 hours or overnight. Serve, topped with the yogurt.