Beet and Fennel Soup with Kefir

Ingredients for Beet and Fennel Soup with Kefir

• 2 tablespoons olive oil

• 240ml chopped onion

• 140g 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

• 475ml low-salt chicken broth

• 240ml unflavored kefir

• Additional unflavored kefir

• Fennel fronds (for garnish)

How to make Beet and Fennel Soup with Kefir

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 240ml 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.

Haftungsausschluss

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.