Beet and Fennel Soup with Kefir |
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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 4 |
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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. 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) |
Directions:
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.
2. Ladle soup into bowls. Drizzle with additional unflavored kefir; garnish with fennel fronds.
3. Per serving: 146 calories, 9 g fat, 3 g fiber Nutritional analysis provided by Bon Appétit
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