Beet & Fennel Soup with Kefir

Ingredients

• 2 tbsps extra virgin olive oilNutrition
• 1 fennel bulbNutrition
• 1 cup lowfat plain kefirNutrition
• 1 1/2 tsps fennel seedNutrition
• 2 cups low sodium chicken brothNutrition
• 2 beetsNutrition
• 1 cup chopped onionNutrition

Directions

1. 1Heat olive oil in large saucepan over medium heat.
2. 2Add chopped onion, chopped fennel, and fennel seeds. Sauté until vegetables soften, about 5 minutes.
3. 3Add cubed beets and stir to coat. Add chicken broth and bring to boil. Cover; reduce heat to medium-low.
4. 4Cook until beets are tender, 18 to 20 minutes. Puree soup in batches in blender. Return to same saucepan.
5. 5Whisk in 1 cup unflavored kefir and season soup with salt and freshly ground black pepper. Rewarm soup.
6. 6Ladle soup into bowls. Drizzle with additional unflavored kefir; garnish with fennel fronds.
7. 7Note: based on a recipe from Bon Appetit magazine.

Nutrition per serving

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