Beet and Fennel Soup with Yogurt
Beet and Fennel Soup with Yogurt Beet and Fennel Soup with Yogurt 2 tablespoons olive oil 1 cup chopped onion 1 cup chopped fennel bulb 1 1/2 teaspoons fennel
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Cooking tools:
- Chef's knife
- Cutting board
- Peeler
- Measuring cup
- Measuring spoon
- Pot
- Wooden spoon
- Stove
Ingredients
- 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 broth
- 1 cup unflavored plain or greek yogurt
- Fennel fronds (for garnish)
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