Beet and Fennel Soup with Kefir
['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 chicken broth', '1 cup unflavored kefir', 'Additional unflavored kefir', 'Fennel fronds (for garnish)']
Heat olive oil in large saucepan over medium heat. Add chopped onion, chopped fennel, and fennel seeds. Sauté until vegetables soften, about 5 minutes. Add cubed beets and stir to coat. Add chicken broth and bring to boil. Cover; reduce heat to medium-low. Cook until beets are tender, 18 to 20 minutes. Puree soup in batches in blender. Return to same saucepan. Whisk in 1 cup unflavored kefir and season soup with salt and freshly ground black pepper. Rewarm soup.
Ladle soup into bowls. Drizzle with additional unflavored kefir; garnish with fennel fronds.
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