Beet & Fennel Soup with Kefir
Delicious beet and fennel soup with some creamy kefir.
Servings: 4
Prep Time: 10 mins
Cook Time: 20 mins
Average Rating: Average FatSecret member ranking
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.

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