Beet-Fennel-Ginger Soup
Source of Recipe
Great Cooking Everyday, WW
Recipe Introduction
may be served hot or cold
List of Ingredients
2 1/2 cup(s) vegetable broth, low-sodium
1/4 head(s) savoy cabbage, chopped
3/4 cup(s) beets, about 1 large beet, peeled and chopped
1/2 medium fennel bulb(s), trimmed and chopped
1 medium garlic clove(s), minced
1 tsp ginger root, fresh, minced
1/4 tsp fresh lemon juice
(original recipe calls for 1/4 tsp table salt)
1/8 tsp black pepper, or to tasteRecipe
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.
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