Beet Fennel Ginger Soup - Our Approach to Senior Living

Beet Fennel Ginger Soup
Created by Executive Chef Stephen Stewart, CEC, CDM, CFPP TidePointe, A Classic Residence by Hyatt Serves 10
Ingredients: 14 ounces beets—peeled and chopped 8 ounces savoy cabbage 8 ounces fennel—chopped 1/4 cup pickled ginger—chopped 2 tablespoons fresh ginger—finely grated 3/4 teaspoon garlic—chopped 1-1/2 quarts low-sodium vegetable broth pinch salt 1/4 teaspoon ground black pepper 5 ounces nonfat yogurt 10 sprigs fennel Directions: Combine beets, cabbage, fennel, ginger, garlic and vegetable broth in a large soup pot. Bring to a boil, cover and simmer until vegetables are tender. Strain soup through a large holed sieve. Puree the vegetables and a small amount of stock in a blender until smooth. Use the remaining stock to soup to a desired consistency. Season with salt and pepper. Soup may be served either hot or cold. Garnish each serving with 1/2 ounce yogurt and a sprig of fennel
Nutritional Information: Per Serving (excluding unknown items): 91 Calories; trace Fat (2.9% calories from fat); 10g Protein; 14g Carbohydrate; 7g Dietary Fiber; trace Cholesterol; 406mg Sodium. Exchanges: 1/2 Grain (Starch); 1/2 Lean Meat; 1 Vegetable; 0 Non-Fat Milk; 0 Fat.
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