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Bon Appétit

Beet and Fennel Soup with Kefir

By The Bon Appétit Test Kitchen

4.4

(48)

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Beet and Fennel Soup with KefirJosé Picayo

The product: Kefir is a drink that looks and tastes like yogurt, usually made from cow's milk or goat's milk. It's in the dairy section.
The payoff: Body and tanginess in soups.

Recipe information

  • Total Time

    50 minutes

  • Yield

    Makes 4 servings

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)

Preparation

  1. Step 1

    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.

    Step 2

    Ladle soup into bowls. Drizzle with additional unflavored kefir; garnish with fennel fronds.

Nutrition Per Serving

Per serving: 146 calories
9 g fat
3 g fiber
#### Nutritional analysis provided by Bon Appétit
TagsSoupSoup/StewBeetRoot VegetableVegetableFennelStarterDinnerGluten FreeNut FreeEasySimmerBlenderWinterBon Appétit

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