Beet and Fennel Soup with Yogurt

Beet and Fennel Soup with Yogurt

CategoryBeet, Fennel, Recipe, Soups and Stews

Beet and Fennel Soup with Yogurt

Yields1 ServingQuarter (0.25 Servings)Half (0.5 Servings)Default (1 Serving)Double (2 Servings)Triple (3 Servings)

 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 broth

  1 cup unflavored plain or greek yogurt

  Fennel fronds (for garnish)

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 broth

  1 cup unflavored plain or greek yogurt

  Fennel fronds (for garnish)

Directions

Notes

Beet and Fennel Soup with Yogurt

IngredientsDirections