Beet-Fennel-Ginger Soup

1
0
0
Smartpoints value per serving
Total Time
30 min
Prep
15 min
Cook
15 min
Serves
4
Difficulty
Easy
This soup recipe, courtesy of Great Cooking Every Day by WW and The Culinary Institute of America, may be served cold or hot.

Ingredients

fat free 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

Instructions

  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.

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