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.


Written by Renew Life

At Renew Life, we believe a healthy gut is a happy gut. For nearly two decades we have been formulating superior quality digestive care supplements to help people achieve optimal health from the inside out.* We proudly stand behind the quality, purity, and potency of every product we make.