Beet and Fennel Soup with Kefir

Beet and Fennel Soup with Kefir
Photo by José Picayo


  • 1 ½ teaspoons fennel seeds
  • 2 tablespoons olive oil
  • Fennel fronds
  • Additional unflavored kefir
  • 2 cups chicken stock or low-sodium chicken broth
  • 1 cup onion
  • 1 cup fennel
  • + 2 more ingredients
    • 2 large (2 1/2-to 3-inch-diameter) beets
    • 1 cup unflavored 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 mi...

View full recipe at Epicurious


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