Beet & Fennel Soup with Kefir

Ingredients

• 2 tbsps extra virgin olive oil
• 1 fennel bulb
• 1 cup lowfat plain kefir
• 1 1/2 tsps fennel seed
• 2 cups low sodium chicken broth
• 2 beets
• 1 cup chopped onion

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.