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Beet, Fennel & Ginger Soup


6 red beets, chopped
2 cups green cabbage, chopped
2 fennel bulbs, chopped
3 + ½ cups vegetable broth
1 tsp. ginger juice
¼ cup soy milk
¼ tsp. sea salt
Garnish: fennel fronds


Wash all vegetables thoroughly before using. Place vegetables and broth in medium saucepan. Bring to a boil. Reduce heat to medium-low; cover and cook 10 minutes. Remove from heat. Purée vegetables and broth in a food processor. Add ginger juice, soy milk, and sea salt. Process until smooth, approx. 30 seconds. Adjust seasoning to taste. Garnish with fennel and serve. Serves 4-6.