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| Beet Soup with Ginger for Valentines Day |
Inspired by all things red on Valentines Day, I made Anna Thomas' recipe for Beet Soup with Ginger. It was a vibrant rosy soup as delicious as it looked! And it was incredibly easy to make since all of the ingredients just needed to be chopped and put into a large soup pot. I warmed it up and had it for lunch again today. The beautiful yellow roses were a gift from my sweetheart husband, Tom.
Ingredients:
12 oz. (350 g) beets
4 oz. (120 g) parsnips
8 oz. (225 g) Nappa cabbage
1 fennel bulb (100 g)
1 1/2 cups sliced leeks (150 g)
3 Tablespoons (35 g) minced fresh ginger
2 cups vegetable broth'
1 tsp sea salt
1 - 2 Tablespoons (15 - 30 ml) fresh lemon juice
Preparation:
Peel and chop the beets and parsnips, and clean and chop the cabbage and fennel.
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| Beets |
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| Sliced Nappa Cabbage |
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| Parsnips |
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| Sliced parsnips |
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| Sliced leeks |
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| Fennel bulb |
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| Sliced fennel bulb |
Combine all the vegetables in a soup pot with the ginger, 2 cups water, the vegetable broth, and the salt. Bring the liquid to a boil, then reduce the heat and simmer the soup, covered, for at least half an hour, possibly 45 minutes until all the vegetables are completely tender.
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| Simmering ingredients |
Allow the soup to cool slightly and puree it in the blender or with an immersion blender. Thin it with a little more vegetable broth, if needed. Add lemon juice to taste. Garnish with a bit of Greek-style yogurt that is slightly sweetened and a sprig of the fennel leaf. (Garnish is not included in nutritional analysis.)
Nutrition:
Servings per recipe: 8
Calories: 61
Total Fat: 0 g
Cholesterol: 0 mg
Sodium: 585 mg
(less if low-sodium broth is used)
Total Carbs: 4 g
Dietary Fiber: 3 g
Protein: 2 g
