1portionstock cube(wheat free) make up to 750ml with hot water
1/4quantity cabbagehead (Savoy), chopped
225gbeetrootuncooked, peeled and chopped
1/2medium portionfennel bulbtrimmed and chopped
1tspgrated ginger rootfinely chopped
1/4tsphimalayan crystal salt and black pepperfreshly ground
Pour stock into a large saucepan and add cabbage, beetroot, fennel, garlic and ginger. Bring up to the boil. Reduce heat and simmer until beetroot is tender, about 15 minutes.
Remove from heat and allow to cool slightly.
Transfer mixture to a blender or food processor and puree for 15-20 seconds, working in batches if necessary to prevent soup from overflowing. Pour soup into large bowl if serving chilled, or return to saucepan for reheating.
Season with lemon juice, himalayan crystal salt and pepper.