Beet and Fennel Soup with Kefir

soup/stew appetizer quick & easy low cal high fiber lunch fennel beet winter healthy low cholesterol bon appétit wheat/gluten-free peanut free tree nut free soy free no sugar added

The Bon Appétit Test Kitchen

Makes 4 servings

Source

Ingredients

2 tablespoons olive oil

1 cup chopped onion

1 cup chopped fennel bulb

1 1/2 teaspoons fennel seeds

2 large (2 1/2-to 3-inch-diameter) beets, peeled, cut into 1/2-inch cubes

2 cups low-salt chicken broth

1 cup unflavored kefir

Additional unflavored kefir

Fennel fronds (for garnish)

Method

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.