FENNEL & APPLE SOUP
INGREDIENTS
DIRECTIONS
MORE INFORMATION
INGREDIENTS
- 4 small onions, minced
- 3 fennel bulbs, diced
- 1 apple, peeledand diced
- 3 tablespoons extra-virgin
- olive oil
- 1 tablespoon organicfennel seed
- 1 quart vegetable stock 1⁄2 teaspoon fresh organicthyme leaves
- 1⁄2 teaspoon Koshersalt
- Black pepper as per need
DIRECTIONS
- Gently sauté the onions in 1 tablespoon olive oil without browning them.
- Add the fennel and apple. Season with pepper.
- Stir in the fennel seeds and cover with stock. Simmer for 30 minutes.
- Add thyme, and season with up to 1⁄2 teaspoon salt and more pepper to taste.
- Transfer to a blender and puree, adding remaining 2 tablespoons olive oil.
MORE INFORMATION
- Makes About 8 Cups
- Per Serving (1 cup): Calories 110; Total Fat 6 g; Sat Fat 0.5 g; Protein 2 g; Carbs 14 g; Fiber 4 g; Cholesterol 0 mg; Sodium 260 mg.
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