Beet and Fennel Soup with Kefir
A vibrant and creamy soup combining earthy beets with aromatic fennel, finished with tangy kefir. This nutritious soup balances the sweetness of beets with the subtle anise flavor of fennel.
Ingredients
- •2 tablespoons olive oil
- •1 cup chopped onion
- •1 cup chopped fennel bulb
- •1½ teaspoons fennel seeds
- •2 large beets
- •2 cups low-salt chicken broth
- •1 cup unflavored kefir
- •¼ cup unflavored kefir
- •2 tablespoons fennel fronds
Cooking Instructions
- 1.
Heat olive oil in large saucepan over medium heat. Add chopped onion, chopped fennel, and fennel seeds. Sauté 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.
30 min
- 2.
Ladle soup into bowls. Drizzle with additional unflavored kefir; garnish with fennel fronds.
5 min
