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Beet and Fennel Soup with Kefir

Beet and Fennel Soup with Kefir

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  • 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
  • Additional unflavored kefir
  • Fennel fronds (for garnish)

Recipe Preparation

  • 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.

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

Recipe by The Bon Appétit Test Kitchen,

Nutritional Content

One serving contains the following: Calories (kcal) 146.4 %Calories from Fat 55.6 Fat (g) 9.0 Saturated Fat (g) 1.3 Cholesterol (mg) 2.5 Carbohydrates (g) 12.2 Dietary Fiber (g) 2.8 Total Sugars (g) 7.1 Net Carbs (g) 9.4 Protein (g) 4.9 Sodium (mg) 135.7Reviews Section

Watch the video: Creamy Fennel Soup. Jason Wrobel (May 2022).