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
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
Serving Size
Calories
130
Total Fat
Saturated Fat
Cholesterol
Sodium
Total Carbohydrate
Dietary Fiber
Total Sugars
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. See our Terms of Service.