Apple Fennel Soup
Serves 4
Time 1 hr
Cozy fall meals don’t get much easier than this quick soup that highlights the tartness of Granny Smith apples and the subtle licorice flavor of fennel.
Special Diets:
Ingredients
- 1 medium sweet onion, chopped
- 1 large fennel bulb, cored and chopped
- 3 cups low-sodium vegetable broth
- 3 Granny Smith apples, cored and chopped
- 1/4 teaspoon ground ginger
- 1/4 teaspoon dried tarragon
- 1/4 teaspoon dried thyme
- 1/4 teaspoon fine sea salt
- ground black pepper
- 1/4 cup toasted pumpkin seeds or sunflower seeds
Method
Heat a large saucepot over medium heat until hot.
Add onion and fennel; cook until beginning to brown and stick to the pan, about 8 minutes.
Stir in broth, 1 cup water, apples, ginger, tarragon, thyme, salt and pepper; bring to a boil over high heat.
Reduce heat to medium and simmer, stirring occasionally, until fruit and vegetables are very tender, about 35 minutes.
Carefully transfer soup to a blender and purée in batches until smooth.
Ladle soup into bowls; garnish with seeds.
Nutritional Info:
Per serving: 130 calories (50 from fat), 5g total fat, 1g saturated fat, 0mg cholesterol, 290mg sodium, 16g carbohydrates (4g dietary fiber, 6g sugar), 4g protein.
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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Ingredients
- 1 medium sweet onion, chopped
- 1 large fennel bulb, cored and chopped
- 3 cups low-sodium vegetable broth
- 3 Granny Smith apples, cored and chopped
- 1/4 teaspoon ground ginger
- 1/4 teaspoon dried tarragon
- 1/4 teaspoon dried thyme
- 1/4 teaspoon fine sea salt
- ground black pepper
- 1/4 cup toasted pumpkin seeds or sunflower seeds