Beet & Fennel Soup with Kefir
Preparation Time: 10 mins
Cooking Time: 20 mins
Rating:
FatSecret Members Average Rating
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by member: godiva76
Beet & Fennel Soup with Kefir
Delicious beet and fennel soup with some creamy kefir.
Ingredients
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. Drizzle with additional unflavored kefir; garnish with fennel fronds.
- Note: based on a recipe from Bon Appetit magazine.
80 members have added this recipe to their cookbook.
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Reviews
Wanted to try something different. Ended up doubling the beets. Much better then. :)
26 Feb 12 by member: Amy AAA
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Nutritional Summary:
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There are 152 calories in 1 serving of Beet & Fennel Soup with Kefir.
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Calorie Breakdown: 47% fat, 36% carbs, 17% prot. |
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Nutrition Facts
Serving Size
per serve
Energy
635 kj
152 kcal
Protein
6.7g
Fat
8.41g
Saturated Fat
1.572g
Polyunsaturated Fat
0.971g
Monounsaturated Fat
5.369g
Cholesterol
2mg
Carbohydrates
14.54g
Sugar
7.71g
Fibre
3.7g
Sodium
148mg
Potassium
459mg
Calorie Breakdown:
Carbohydrate (36%)
Fat (47%)
Protein (17%)
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*Based on an RDI of 2000 calories
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