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Apple Fennel Soup
Source: The Washington Apple Commission.

A pureed apple soup with fennel.

Prep Time: 10 minutes
Cook Time: 30 minutes
Difficulty: Easy

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

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