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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.
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.

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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  • 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