Beetroot with fennel soup

Ingredients for 4 persons – 2 tablespoons of olive oil – 1 cup finely chopped onion – 1 cup finely chopped fennel bulb – 1.5 teaspoon fennel seeds – 2 large beets, peeled and cut into cubes – 2 cups of chicken broth – 1 cup of tasteless kefir

Preparation method
1. Heat olive oil in a large saucepan over medium heat and add the finely chopped onion, fennel bulb and fennel seeds.
2. Saute the vegetables until they are soft, about 5 minutes.
3. Add the beetroot and stir it through the pan. Add the chicken stock and bring it to the boil.
4. Cover the pan; lower the heat to a medium low position. Cook until the beets have softened, about 20 minutes.
5. Puree the soup in a blender little by little. Return the pureed soup to the sauce pan.
6. Beat 1 cup of kefir through the soup and season to taste with salt and pepper.
7. Heat the soup and pour over soup bowls. Garnish the soup with some kefir and possibly with fennel leaves.
This beet with fennel soup contains only 160 calories. And can be eaten as lunch or dinner