Apple Fennel Soup

Apple Fennel Soup

Serves 4

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.

  • 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
  • Pinch ground black pepper
  • 1/4 cup toasted pumpkin seeds or sunflower seeds
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Heat a large saucepot over medium heat until hot. Add onion and fennel; cook about 8 minutes or until beginning to brown and stick to the pan. 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 about 35 minutes, or until fruit and vegetables are very tender, stirring occasionally.

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 carbohydrate (4g dietary fiber, 6g sugar), 4g protein
Special Diets: 

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.

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