Beet and Fennel Soup with Kefir

Ingredients

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

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