BEET-FENNEL-GINGER SOUP
Source of Recipe
WW
Recipe Introduction
SERVES: 4
WW POINTS PER SERVING: 0
List of Ingredients
2 1/2 cup vegetable broth, reduced-sodium
1/4 head savoy cabbage, chopped
3/4 cup 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
1/4 tsp table salt
1/8 tsp black pepper, or to taste
4 Tbsp plain fat-free yogurt
Recipe
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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