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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Apple Fennel Soup

Source: The Washington Apple Commission.

A pureed apple soup with fennel.

Nutrition Facts

Makes 4 servings
Amount Per Serving

Calories	120.1

Total Carbs	19.1 g

Dietary Fiber	3.9 g

Sugars	12.5 g

Total Fat	1.1 g

Saturated Fat	0.5 g

Unsaturated Fat	0.0 g

Potassium	80.6 mg

Protein	4.2 g

Sodium	111.0 mg

Dietary Exchanges 1.1 Fat, 0.9 Vegetables, 0.7 Fruits, 0.2 Milk,

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

14.5
14 1/2 oz low fat unsalted chicken broth 2.0
2 cup cold water 0.5
0 1/2 cup white wine 2.0
2 each medium apples 1.0
1 cup sliced carrots 1.0
1 each small onions 0.5
0 1/2 cup fennel greens 1.0
1 each bay leaves 0.25
0 1/4 tsp ground thyme 0.25
0 1/4 tsp black peppercorns 0.5
0 1/2 cup lowfat plain yogurt

Directions

In a large pot combine broth, water, wine, apples, carrots, onion, fennel, bay leaf, thyme and peppercorns; heat to boiling. Reduce heat to simmer, cover, and cook 20 minutes.
Strain soup, reserving liquid. Remove bay leaf from apple-vegetable mixture. In blender or food processor, puree mixture; add reserved liquid and blend well. Reheat soup if necessary. To serve, ladle into soup bowls and top with dollop of yogurt, if desired.