This soup is good served cold or hot making it a good choice year round.
Sun Oven Beet Soup with Fennel and Ginger
2 1/2 cups vegetable broth
1/4 head savoy cabbage, chopped
1 large beet, peeled and chopped
1 clove garlic, minced
1 teaspoon fresh ginger, minced
1/4 teaspoon lemon juice
freshly ground pepper
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.