2½ cup(s), reduced-sodium
Uncooked savoy cabbage
¼ head(s), chopped
¾ cup(s), about 1 large beet, peeled and chopped
Uncooked fennel bulb(s)
½ medium, trimmed and chopped
1 medium clove(s), minced
1 tsp, fresh, minced
Fresh lemon juice
⅛ tsp, or to taste
Plain fat free yogurt
- 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.