*This lovely beet soup is a great take on traditional borscht. Lighten it up by using light sour cream or ff plain yogurt in place of full fat sour cream.
POINTSŪ Value | 0 Servings | 4 Preparation Time | 15 min Cooking Time | 15 min Level of Difficulty | Easy
This soup recipe, courtesy of Great Cooking Every Day by Weight Watchers and The Culinary Institute of America, may be served cold or hot.
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
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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**Some people are like slinkies - not really good for anything.....but they bring a smile to your face when pushed down the stairs!
