Beet and Fennel Soup with Kefir

Name: Beet and Fennel Soup with Kefir
Prep time: 50 min
Cook time: 50 min
Total time: 50 min
Yield: 4
Cuisine: Global
Ingredients: 2 larges (2 1/2-to 3-inch-diameter) beets, peeled, cut into 1/2-inch cubes; 4 servings Fennel fronds (for garnish); 237 milliliters chopped fennel bulb; 2 teaspoons fennel seeds; 237 milliliters unflavored kefir; 4 servings Additional unflavored kefir; 473 milliliters low-salt chicken broth; 2 Tbsps olive oil; 237 milliliters chopped onion

Beet and Fennel Soup with Kefir is Autumn will be even more special with this recipe. It works best as a soup, and is done in approximately 50 minutes. A mixture of low-salt chicken broth, fennel seeds, fennel bulb, and a handful of other ingredients are all it takes to make this recipe so scrumptious.

Instructions

Heat olive oil in large saucepan over medium heat.

Ingredients you will need

Olive Oil

Equipment you will use

Sauce Pan

Add chopped onion, chopped fennel, and fennel seeds. Sauté until vegetables soften, about 5 minutes.

Ingredients you will need

Fennel Seeds

Vegetable

Fennel

Onion

Add cubed beets and stir to coat.

Ingredients you will need

Beet

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.

Ingredients you will need

Chicken Broth