Apple Fennel Soup

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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
  • Pinch ground black pepper
  • 1/4 cup toasted pumpkin seeds or sunflower seeds

Heat a large pot 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.

Source: Whole Foods Market

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