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. |