Beet & Fennel Soup with Kefir
Delicious beet and fennel soup with some creamy kefir.
||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.
||Ladle soup into bowls. Drizzle with additional unflavored kefir; garnish with fennel fronds.
||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.
Amount Per Serving
% Daily Values*
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