Beet and Fennel Soup!

BEET SOUP!

 We served ours a little chunky but it was perfect for us. You can serve this chilled also. 

This soup was really sweet and the fennel lent a nice licorice-y taste which kind of made it taste more like dessert. We served it as an appetizer but it could also work as a dessert maybe topped with some candied ginger (oooh! how fancy!).


P.S. This is totally VEGAN.

Beet and Fennel Soup

Adapted from Love and Olive Oil

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
Fennel fronds (for garnish)

DIRECTIONS:

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; garnish with fennel fronds.