How to make vegetarian beet and fennel soup with kefir

Decapitate fennel bulb.

Peel beets. Be careful, they can stain. I don't know about you, but Michael Jackson's "Beat it" got stuck in my head at this point. Well, now it definitely will be.

Chop beets, onions, an fennel bulb, and measure 1 1/2 tsp fennel seeds.

Boil 2 cups of water on high heat.

Add 2 tsp's of Better Than Bouillon Chicken Base.

Heat 2 tbs cooking oil on medium heat in a large pot.

Add chopped onions, fennel build, and fennel seeds.

At this point things start to smell amazing. Cook until soft, about 5 minutes.

Add beets.

Stir until coated.

Add "chicken" stock.

Bring to a boil.

Cover and reduce heat to medium low. Cook until beets are tender, about 18-20 minutes.

Blend soup in batches in blender.

Whisk in 1 cup kefir. Did I mention this soup is *beautiful*?

Add freshly ground black pepper and salt to taste, then reheat soup.

Dollop son kefir on top and run a knife through the middle to shape into a heart.

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