Apple-Fennel Soup

Apple-Fennel Soup

Health Rating
Prep Cook Ready in Servings
10 min 25 min 35 min 4

Ingredients


1 tbsp Coconut oil
1 medium White onion (sliced)
1 stalk(s) Fennel (stalks removed, cored and sliced)
2 medium Green Apples (peeled and chopped)
2 cup Butternut squash (chopped into cubes)
1 piece, 2-inch Ginger root (peeled and minced)
1 tsp Sea salt
1 tsp Black pepper
4 cup Chicken broth (stock), low sodium (or vegetable broth)

Instructions


1. In a stockpot over medium heat, melt the coconut oil. Add the onion and cook, stirring occasionally, until it starts to soften. Add the fennel and apples and cook until slightly softened.

2. Add the squash, ginger, salt and pepper. Stir to combine.

3. Add the broth, bring to a boil and reduce the heat to a simmer.

4. Cook until the vegetables are tender

(the longer the simmering time, the more flavourful the soup).

5. Transfer the soup to a blender (or use an immersion blender) and, working in batches if necessary, purée until smooth

(be careful blending hot liquids).

6. Return to the pot, season with salt and pepper and heat through.

Nutrition Facts

Per Portion

Calories 139
Calories from fat 35
Calories from saturated fat 30
Total Fat 3.8 g
Saturated Fat 3.4 g
Trans Fat 0.0 g
Polyunsaturated Fat 0.2 g
Monounsaturated Fat 0.3 g
Cholesterol 0
Sodium 1195 mg
Potassium 711 mg
Total Carbohydrate 22.9 g
Dietary Fiber 3.4 g
Sugars 10.3 g
Protein 3.2 g

Dietary servings

Per Portion


Fruit 0.5
Vegetables 1.6

Energy sources


Pygal66%456.9290689725981237.213514980504125%294.2695050081014176.282502078428089%355.1673407860573110.8370536615774966%25%9%CarbohydratesFatProtein
Recipe from:
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