Beet & Fennel Soup with Greek Yogurt

Considering this photo was the first tidbit shared here in months I figured I'd share the simple recipe that goes along with it. Why not, right? I'm sure with this nasty winter weather that is plaguing most of us right now you'd love nothing more than to curl up with a bowl of hot soup. Ok, maybe I'm projecting. Maybe it's just me that wants a hot bowl of pretty, warm, creamy, rich soup in my belly. I bet it's not though.

Beet & Fennel Soup with Greek Yogurt, for 6-8

adapted from Bon Appetite, January 2010

2 tbsp. olive oil

1 large onion, chopped

1 large fennel bulb, chopped, fronds reserved

1 1/2 tsp. fennel seeds

2 large beets, peeled & cut into small cubes

2 c. low sodium chicken broth

1 c. plain greek yogurt, plus more for serving

fennel fronds, for garnish

Heat the olive oil in a deep stock pot or dutch oven over medium heat. Add the onion, fennel & fennel seeds & saute until the veggies soften, about 5 minutes. Add the cubed beets & stir to coat. Add the chicken broth & bring to a boil. Reduce heat to medium-low & simmer until beets are tender, about 20 minutes. Puree soup with an immersion blender, if you have one, or in batches in a blender. Return to the same pot & add the greek yogurt. Season to taste with salt & pepper & warm through. Garnish with fennel fronds & a bit more yogurt & if you're hungry & big hunk of crust bread.