Beet Fennel Ginger Soup

This unusual soup has great color and a masterful balance of flavor
between the sweet beets and fennel, vegetal cabbage and spicy ginger.
It can be served hot as well as cold. If you find a fennel bulb with
the tops still attached, save some of the nicest looking sprigs to use
as a garnish.

Makes 8 servings

Ingredients:

4 fresh beets, peeled and chopped (about 2 1/2 cups)
4 cups chopped savoy cabbage (about 8 ounces)
1 fennel bulb, core removed, chopped (about 2 cups)
3 tablespoons chopped fresh ginger
1 garlic clove, chopped
1 1/2 quarts vegetable broth
1/2 teaspoon salt, or to taste
1/4 teaspoon freshly ground black pepper, or to taste
1/3 cup nonfat plain yogurt
1 1/2 tablespoons fennel sprigs (optional)

Preparation:

Combine the beets, cabbage, fennel, ginger, garlic and broth in a soup
pot. Bring to a simmer, cover and cook until the vegetables are
tender, about 40 minutes.

Strain the soup, reserving the liquid. Purée the solids with a small
amount of the liquid in a blender until smooth. Combine the purée with
enough of the remaining liquid to achieve a soup consistency. Season
to taste with the salt and pepper.

Serve the soup in chilled bowls, garnished with a dollop of yogurt and
a fennel sprig.