Beet And Fennel Soup With Kefir

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 boil. Cover; reduce heat to medium-low. Cook until beets are tender, 18 to 20 minutes. Puree soup in batches in blender. Return to same saucepan. Whisk in 1 cup unflavored kefir and season soup with salt and freshly ground black pepper. Rewarm soup.

2. 2

   Ladle soup into bowls. Drizzle with additional unflavored kefir; garnish with fennel fronds.

* Per serving · 4 servings · Values may vary.

No additional tips available.