Beet & Fennel Soup with Kefir

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Delicious beet and fennel soup with some creamy kefir.
Servings Prep Time Cook Time
4 10 mins 20 mins

Ingredients

Directions

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.

Nutrition summary

There are 152 calories in 1 serving of Beet & Fennel Soup with Kefir.
Calorie split: 47% fat, 36% carbs, 17% protein.
Nutrition Facts
Serving Size 1 serving
Amount Per Serving
Calories
152
 
% Daily Values*
Total Fat
8.41g
11%
Saturated Fat
1.572g
8%
Trans Fat
-
Polyunsaturated Fat
0.971g
Monounsaturated Fat
5.369g
Cholesterol
2mg
1%
Sodium
148mg
6%
Total Carbohydrate
14.54g
5%
Dietary Fiber
3.7g
13%
Sugars
7.71g
Protein
6.7g
Vitamin D
-
Calcium
57mg
4%
Iron
0.97mg
5%
Potassium
459mg
10%
Vitamin A
16mcg
2%
Vitamin C
6.9mg
8%
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
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