Serves: 5
Total Calories: 9
Set Sun Oven out to preheat.
Combine the broth, cabbage, beet, fennel, garlic, and ginger in a large pot. Cover and cook in the Sun Oven until the beet is tender, 45 minutes to 1 hour. Let cool slightly. Working in batches, puree the soup in a blender or food processor. If necessary thin the soup with water to reach a pourable consistency. Pour the soup into a large bowl. Season with lemon juice, salt, and pepper. Cover and refrigerate until chilled, 3 to 4 hours or overnight. Serve topped with yogurt.
This Sun Oven Beet Soup with Fennel and Ginger recipe is from the Sun Oven Cooking Cookbook. Download this Cookbook today.
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