Beet And Fennel Soup With Kefir
Serves: 2
Weldon Lockman
1 January 1970
Based on User reviews:
51
Spice
48
Sweetness
56
Sourness
37
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
Directions:
1
Heat olive oil in large saucepan over medium heat
2
Add chopped onion, chopped fennel, and fennel seeds
3
Sauté until vegetables soften, about 5 minutes
4
Add cubed beets and stir to coat
5
Add chicken broth and bring to boil
6
Cover; reduce heat to medium-low
7
Cook until beets are tender, 18 to 20 minutes
8
Puree soup in batches in blender
9
Return to same saucepan
10
Whisk in 1 cup unflavored kefir and season soup with salt and freshly ground black pepper
11
Rewarm soup
12
Ladle soup into bowls
13
Drizzle with additional unflavored kefir; garnish with fennel fronds
14
Heat olive oil in large saucepan over medium heat
15
Add chopped onion, chopped fennel, and fennel seeds
16
Sauté until vegetables soften, about 5 minutes
17
Add cubed beets and stir to coat
18
Add chicken broth and bring to boil
19
Cover; reduce heat to medium-low
20
Cook until beets are tender, 18 to 20 minutes
21
Puree soup in batches in blender
22
Return to same saucepan
23
Whisk in 1 cup unflavored kefir and season soup with salt and freshly ground black pepper
24
Rewarm soup
25
Ladle soup into bowls
26
Drizzle with additional unflavored kefir; garnish with fennel fronds