Beet And Fennel Soup With Greek Yogurt

• 2 Tablespoons Olive Oil
• 1 cup Onion, Chopped
• 1 cup Fennel Bulb, Chopped
• 2 teaspoons Fennel Seed
• 2 whole Beets, Peeled And Cubed
• 2 cups Low-salt Chicken Broth
• 1 cup Greek Yogurt
• Salt And Pepper

1. Heat olive oil in large saucepan over medium heat. Add chopped onion, chopped fennel, and fennel seeds. Saute until vegetables soften, about 5 minutes. Add cubed beets and stir to coat. Add chicken broth and bring to a boil. Cover; reduce heat to medium-low. Cook until beets are tender, approximately 18 to 20 minutes.
2. Remove from the heat and puree soup in batches in a blender. Return the pureed soup to the same saucepan. Whisk in 1 cup unflavored Greek yogurt and season soup with salt and freshly ground black pepper. Rewarm soup.
3. Ladle soup into bowls. Drizzle with additional Greek yogurt and fennel fronds.

olive oil, onion, fennel, fennel, beets, lowsalt, greek yogurt, salt

Taken from tastykitchen.com/recipes/soups/beet-and-fennel-soup-with-greek-yogurt/ (may not work)