Beet and Fennel Soup with Yogurt

 In

Beet and Fennel Soup with Yogurt

Yields1 Serving
 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