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4 servings
Prep Time:
10 mins
Cook Time:
20 mins
Meal Type:
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Beet & Fennel Soup with Kefir

Delicious beet and fennel soup with some creamy kefir.



  1. Heat olive oil in large saucepan over medium heat.
  2. Add chopped onion, chopped fennel, and fennel seeds. Sauté until vegetables soften, about 5 minutes.
  3. Add cubed beets and stir to coat. Add chicken broth and bring to boil. Cover; reduce heat to medium-low.
  4. Cook until beets are tender, 18 to 20 minutes. Puree soup in batches in blender. Return to same saucepan.
  5. Whisk in 1 cup unflavored kefir and season soup with salt and freshly ground black pepper. Rewarm soup.
  6. Ladle soup into bowls. Drizzle with additional unflavored kefir; garnish with fennel fronds.
  7. Note: based on a recipe from Bon Appetit magazine.
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Wanted to try something different. Ended up doubling the beets. Much better then. :)
26 Feb 12 by member: Amy AAA


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Nutrition summary:

There are 152 calories in 1 serving of Beet & Fennel Soup with Kefir.
Calorie break-down: 47% fat, 36% carbs, 17% protein.

Nutrition Facts
Serving Size: 1 serving
Amount Per Serving
Calories from Fat 76
Calories 152
% Daily Values*
Total Fat 8.41g 13%
  Saturated Fat 1.572g 8%
  Polyunsaturated Fat 0.971g  
  Monounsaturated Fat 5.369g  
Cholesterol 2mg 1%
Sodium 148mg 6%
Potassium 459mg  
Total Carbohydrate 14.54g 5%
  Dietary Fiber 3.7g 15%
  Sugars 7.71g  
Protein 6.7g  
Vitamin A 11% Vitamin C 47%
Calcium 52% Iron 24%
of RDI*
(152 calories)
8% of RDI
Calorie Breakdown:
Carbohydrate (36%)
Fat (47%)
Protein (17%)
* Based on a RDI of 2000 calories