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Beet and Fennel Soup with Kefir
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| 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)
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.
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