Beet & Fennel Soup with Kefir
Prep Time: 10 mins
Cook Time: 20 mins
Rating:
fatsecret members overall average rating
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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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Nutrition summary:
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There are 152 calories in 1 serving of Beet & Fennel Soup with Kefir. |
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Calorie break-down: 47% fat, 36% carbs, 17% protein. |
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Nutrition Facts
Amount Per Serving
Calories
152
% Daily Values*
Total Fat
8.41g
11%
Saturated Fat
1.572g
8%
Trans Fat
-
Polyunsaturated Fat
0.971g
Monounsaturated Fat
5.369g
Cholesterol
2mg
1%
Sodium
148mg
6%
Total Carbohydrate
14.54g
5%
Dietary Fiber
3.7g
13%
Sugars
7.71g
Protein
6.7g
Vitamin D
-
Calcium
57mg
4%
Iron
0.97mg
5%
Potassium
459mg
10%
Vitamin A
16mcg
2%
Vitamin C
6.9mg
8%
8%
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of RDI*
(152 calories)
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Calorie Breakdown:
Carbohydrate (36%)
Fat (47%)
Protein (17%)
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* Based on a RDI of 2000 calories
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