Beet and Fennel Soup with Greek Yogurt

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 a boil. Cover; reduce heat to medium-low. Cook until beets are tender, approximately 18 to 20 minutes.

Remove from the heat and puree soup in batches in a blender. Return the pureed soup to the same saucepan. Whisk in 1 cup unflavored Greek yogurt and season soup with salt and freshly ground black pepper. Rewarm soup.

Ladle soup into bowls. Drizzle with additional Greek yogurt and fennel fronds.