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

plain yogurt


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.

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