| Servings | Prep Time | Cook Time |
|---|---|---|
| 4 | 10 mins | 20 mins |
| 1. | Heat olive oil in large saucepan over medium heat. |
| 2. | Add chopped onion, chopped fennel, and fennel seeds. Sauté until vegetables soften, about 5 minutes. |
| 3. | Add cubed beets and stir to coat. Add chicken broth and bring to boil. Cover; reduce heat to medium-low. |
| 4. | Cook until beets are tender, 18 to 20 minutes. Puree soup in batches in blender. Return to same saucepan. |
| 5. | Whisk in 1 cup unflavored kefir and season soup with salt and freshly ground black pepper. Rewarm soup. |
| 6. | Ladle soup into bowls. Drizzle with additional unflavored kefir; garnish with fennel fronds. |
| 7. | Note: based on a recipe from Bon Appetit magazine. |
|
There are 152 calories in 1 serving of Beet & Fennel Soup with Kefir.
Calorie split: 47% fat, 36% carbs, 17% protein.
|
| Serving Size | 1 serving |
|
|
