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Beet and Fennel Soup with Kefir
- 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
- 1 cup unflavored kefir
- Additional unflavored kefir
- Fennel fronds (for garnish)
Directions:View on Bon Appetit
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