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.
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.
- 1.0 Fennel Bulb
- 2.0 Large beets
- 2.0Tbsp Cooking oil
- 2.0c Vegetarian chicken broth
- 1.0c Chopped onion
- 1/2tsp Fennel seeds
- 1.0c Unflavored kefir
- Additional kefir
- Fennel fronds (for garnish)