Beet And Fennel Soup With Greek Yogurt

1. 1

   Heat olive oil in large saucepan over medium heat. Add chopped onion, chopped fennel, and fennel seeds. Saute until vegetables soften, about 5 minutes. Add cubed beets and stir to coat. Add chicken broth and bring to a boil. Cover; reduce heat to medium-low. Cook until beets are tender, approximately 18 to 20 minutes.

2. 2

   Remove from the heat and puree soup in batches in a blender. Return the pureed soup to the same saucepan. Whisk in 1 cup unflavored Greek yogurt and season soup with salt and freshly ground black pepper. Rewarm soup.

3. 3

   Ladle soup into bowls. Drizzle with additional Greek yogurt and fennel fronds.

* Per serving · 4 servings · Values may vary.

No additional tips available.