Beet-fennel-ginger soup
0
Points®
Total time: 30 min • Prep: 15 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
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.
Ingredients
Vegetable broth
2½ cup(s), reduced-sodium
Savoy cabbage
¼ head(s), chopped
Uncooked beets
¾ cup(s), about 1 large beet, peeled and chopped
Uncooked fennel bulb
½ medium, trimmed and chopped
Garlic
1 clove(s), minced
Fresh ginger
1 tsp, fresh, minced
Fresh lemon juice
¼ tsp
Table salt
¼ tsp
Black pepper
⅛ 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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