Beet-Fennel-Ginger Soup
soups
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POINTS® Value: 0
Servings: 4
Preparation Time: 15 min
Cooking Time: 15 min
Level of Difficulty: Easy
Works with Simply Filling
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| This soup recipe, courtesy of Great Cooking Every Day by Weight Watchers and The Culinary Institute of America, may be served cold or hot. |
Ingredients
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2 1/2 cup(s) vegetable broth, reduced-sodium
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1/4 head(s) savoy cabbage, chopped
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3/4 cup(s) beets, about 1 large beet, peeled and chopped
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1/2 medium fennel bulb(s), trimmed and chopped
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1 medium garlic clove(s), minced
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1 tsp ginger root, fresh, minced
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1/4 tsp fresh lemon juice
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1/4 tsp table salt
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1/8 tsp black pepper, or to taste
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4 tbsp plain fat-free yogurt
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Instructions
- 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.
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